Sea Scallops in Garlic Chili Cream Sauce

pan fried sea scallops in a garlic and chili cream sauce with pearl couscous and fried green onions
I recently made a dish that was so delicious that I just had to share it. Pan fried sea scallops in a garlic and chili cream sauce with pearl couscous and fried green onions. This was pure heaven. I encourage you to taste the sauce while you are cooking and adjust the seasoning as needed.
20 minutes 20 minutes 40 minutes
YIELD: 4 Servings
  • 1½ lbs sea scallops
  • 2 tbsp olive oil separated (one for scallops and the other for green onions)
  • ½ cup white wine
  • 3 cloves garlic, minced
  • ½ habanero chili pepper, minced
  • ½ pint heavy cream
  • 1 tsp powdered beef broth
  • 1 tsp powdered lobster broth
  • 1 cup pearl couscous (Israeli couscous)
  • 2 bunches green onions, stem cut away and rinsed
  • 3-4 cherry tomatoes for garnish, sliced
  • ½ cup pine nuts for garnish
      How to Make It
      1. Bring 1½ cups of water to a boil in a small sauce pot. Add the couscous, cover and let simmer 8-10 minutes. Stir and add salt to taste. Turn off the heat and let it stand in the sauce pot with the lid on for 5 minutes.
      2. Rinse the scallops and remove the “vein” on the side and discard. Pat the scallops dry.
      3. Heat a pan to medium high, add 1 tbsp olive oil and fry the scallops for 1 minute on each side. They should be a little browned but not fully cooked.
      4. Remove the scallops from the pan.
      5. Add minced garlic, minced habanero peppers and white wine to the pan and deglaze it by scraping the bits off the bottom.
      6. Add the beef and lobster broth powder and stir for 20 seconds.
      7. Add the heavy cream and let it simmer for 5-6 minutes, stirring occasionally until the sauce starts to thicken. Taste and add more broth if needed.
      8. Add the scallops back into the pan and let simmer for 2-3 minutes.
      9. Heat a pan to medium high and add 1 tbsp of olive oil.
      10. Add the green onions and fry for 5-6 minutes, add salt to taste.
      11. Heat a small pan to medium high and add the pine nuts. Toast for 2-3 minutes moving around constantly until golden brown, add salt to taste.
      12. To plate, add the couscous, top with scallops, drizzle with sauce and garnish with green onions, pine nuts and sliced cherry tomatoes.