Discover this elegant yet simple bay scallop recipe featuring creamy pearl couscous and crispy bacon—perfect for weeknight dinners or special occasions when you want restaurant-quality seafood at home.
Why This Bay Scallop and Pearl Couscous Recipe Works
This Creamy Pearl Couscous with Bay Scallops and Crispy Bacon delivers restaurant-quality results with straightforward ingredients and techniques. Unlike complicated seafood pasta dishes, this recipe combines the sweet tenderness of bay scallops with smoky bacon and chewy pearl couscous for a perfect balance of flavors and textures in every bite.
What makes this recipe special is how the pearl couscous absorbs the rich flavors of bacon fat, Parmesan cheese, and cream to create a luxurious base that elevates the delicate scallops. The addition of bright lemon zest and juice cuts through the richness, while paprika adds subtle warmth that ties everything together.
How to Cook Bay Scallops Perfectly Every Time
Bay scallops are smaller than their sea scallop cousins, making them perfect for this dish as they cook quickly and evenly. The key to perfectly cooked bay scallops is:
- Thoroughly pat them dry before cooking to achieve a golden sear
- Use the rendered bacon fat for an extra layer of flavor
- Cook them quickly over high heat—just 1-2 minutes per side
- Avoid overcrowding the pan to prevent steaming instead of searing
- Season them just before cooking to preserve their natural moisture
When properly seared, these delicate morsels develop a caramelized exterior while maintaining their sweet, tender interior—creating the perfect contrast to the creamy couscous base.
Pearl Couscous: The Better Alternative to Traditional Pasta
Unlike regular pasta or rice, pearl couscous (also called Israeli couscous) offers a unique texture that’s ideal for creamy seafood dishes. The small, pearl-shaped pasta has a satisfying chew and absorbs flavors beautifully without becoming soggy.
The secret to perfect pearl couscous is toasting it briefly in olive oil before simmering, which:
- Develops a nutty flavor that complements the seafood
- Helps each pearl maintain its distinct texture
- Creates a starch that naturally thickens the creamy sauce
- Provides the perfect canvas for the scallops and bacon
This technique transforms an often-overlooked pantry ingredient into a sophisticated base that rivals risotto without requiring constant attention.
Creating the Perfect Creamy Sauce
What distinguishes this dish from standard scallop recipes is its silky, flavorful sauce that brings everything together. The cream sauce:
- Starts with rendered bacon fat that infuses the entire dish with smoky depth
- Incorporates Parmesan cheese for savory richness and natural thickening
- Uses heavy cream in moderation for luxurious texture without heaviness
- Balances richness with fresh lemon juice and zest
- Gains complexity from a subtle touch of paprika
This carefully balanced sauce creates the ideal environment for both the scallops and couscous, unifying the dish while allowing each component to shine.
Why Bacon Makes This Scallop Recipe Better
Bacon serves multiple crucial roles in this recipe, making it more than just a garnish:
- Its rendered fat becomes the cooking medium for both the couscous and scallops
- The crispy texture provides essential contrast to the tender scallops and chewy couscous
- Its smoky flavor complements the natural sweetness of the bay scallops
- The saltiness reduces the need for additional seasoning
By cooking the bacon first and using its rendered fat throughout the recipe, you create a cohesive flavor profile that makes every component taste like it belongs together.
Perfect Occasions for This Seafood Recipe
This versatile dish bridges the gap between everyday cooking and special occasions:
- Weeknight dinner: Ready in under 30 minutes with minimal ingredients
- Date night at home: Impressive yet achievable for home cooks
- Dinner party starter: Can be served in smaller portions as an elegant first course
- Holiday meal: Offers a lighter alternative to traditional heavy main courses
Whether you’re looking for a quick seafood dinner or planning a special meal, this creamy bay scallop recipe delivers sophisticated flavor without complicated techniques.
Serving and Pairing Suggestions
To create a complete meal around this creamy bay scallop and pearl couscous dish:
- Serve with a simple arugula salad dressed with lemon vinaigrette
- Pair with a crisp Sauvignon Blanc or unoaked Chardonnay
- Garnish with additional lemon zest and fresh herbs just before serving
- Consider a side of roasted asparagus or broccolini for a complete meal
For presentation, serve in shallow bowls to showcase the golden scallops nestled into the creamy couscous, with crispy bacon pieces visible throughout.
This Creamy Pearl Couscous with Bay Scallops and Crispy Bacon exemplifies sophisticated comfort food at its best—combining everyday ingredients through thoughtful preparation to create something that satisfies both the desire for luxury and the need for accessibility. It’s the perfect addition to your repertoire of seafood recipes that impress without requiring professional culinary training.
Creamy Pearl Couscous with Bay Scallops and Crispy Bacon
4
servings20
minutes20
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minutesIndulge in Creamy Pearl Couscous with Bay Scallops and Crispy Bacon—a perfect blend of tender scallops, smoky bacon, and a creamy, citrusy couscous base. This elegant yet easy-to-make dish is ideal for weeknight dinners or special occasions.
Ingredients
1 pound small scallops
1/2 pound bacon, chopped
1 cup pearl coucous
2 tablespoons extra virgin olive oil
1 small onion, diced
3 cloves of garlic, minced
1 teaspoon paprika
1/2 cup white wine
2 cups vegetable broth
1/2 cup Parmesan cheese, grated
1/4 cup heavy cream
1 lemon, juiced and zested
2 tablespoons parsley, freshly chopped
to taste, salt and ground black pepper
Directions
- Cook the Bacon:
Heat a large skillet over medium heat and cook the chopped bacon until crispy, 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet. - Sear the Scallops:
Pat the scallops dry with paper towels and season lightly with salt and ground black pepper. Add the scallops to the bacon fat and sear for 1–2 minutes per side, until golden brown and cooked through. Remove and set aside. - Cook the Pearl Couscous:
Add the extra virgin olive oil to the skillet. Sauté the diced onion over medium heat until softened, 2-3 minutes. Stir in the garlic and paprika, cooking for another minute until fragrant. Add the pearl couscous to the skillet and toast for 1–2 minutes, stirring occasionally. - Deglaze and Simmer:
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Add the vegetable broth and bring the mixture to a simmer. Cook the couscous for 8–10 minutes, stirring occasionally, until the liquid is absorbed and the couscous is tender. - Combine the Ingredients:
Reduce the heat to low and stir in the heavy cream, most of the Parmesan cheese, lemon zest, lemon juice, and most of the freshly chopped parsley. Add the cooked bacon back into the skillet and mix well. Gently fold in the seared scallops. Season with salt and ground black pepper to taste. - Garnish and Serve:
Transfer to serving bowls and garnish with the remaining parsley and Parmesan cheese. Serve immediately.
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This sounds right up my alley, BUT I can’t
heavy cream – help. What can I substitute?
To bring this together for me.
You can substitute coconut milk, sour cream, milk, Greek yogurt, evaporated milk, cream cheese, or any combination instead of these instead of heavy cream.