Scallops With Zucchini Couscous and Tarragon Butter Sauce Scallops With Zucchini Couscous and Tarragon Butter Sauce

Food styling by Melanie Stuparyk | Prop styling by Madeleine Joahri Image by: Jeff Coulson

Couscous is a great secret weapon for busy nights because it needs only a 5-minute soak to be ready for the table. If you don't like scallops, peeled deveined jumbo shrimp make a tasty substitute.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


Tarragon Butter Sauce:
Zucchini Couscous:


Zucchini Couscous: In saucepan, heat oil over medium heat; cook shallots, garlic and zucchini, stirring often, until shallots are softened and zucchini is light golden, about 5 minutes. Stir in tarragon; scrape into bowl. Stir in couscous. Add broth to pan; bring to boil. Pour over couscous mixture; cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in almonds, lemon juice, salt and pepper.

Meanwhile, sprinkle scallops with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook scallops, turning once, until golden and opaque, about 5 minutes. Using slotted spoon, transfer to plate; keep warm.

Tarragon Butter Sauce
: In same pan, bring broth to boil over medium-high heat; cook until slightly thickened, about 2 minutes. Reduce heat to medium; stir in butter and tarragon. Cook, stirring,
until glossy, about 5 minutes. Serve over scallops and couscous.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 541 mg
  • Sugars 4 g
  • Protein 26 g
  • Calories 391.0
  • Total fat 16 g
  • Cholesterol 54 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g


  • Iron 24.0
  • Folate 25.0
  • Calcium 12.0
  • Vitamin A 17.0
  • Vitamin C 20.0
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Lunch & Dinner

Scallops With Zucchini Couscous and Tarragon Butter Sauce