Creamy Pearl Couscous with Bay Scallops and Crispy Bacon

This Creamy Pearl Couscous with Bay Scallops and Crispy Bacon bridges the gap between casual comfort and culinary sophistication. Tender, golden-seared scallops meet smoky, crispy bacon, all nestled into a bed of creamy pearl couscous infused with Parmesan, fresh herbs, and a bright touch of lemon. With every bite, you’re treated to a combination of flavors and textures that feel both indulgent and approachable, making it perfect for a quiet evening at home or a dinner party centerpiece.

The inspiration for this dish is rooted in its ability to elevate simple ingredients. Bay scallops, delicate and naturally sweet, bring a luxurious element, while bacon provides a salty, smoky counterpoint. The pearl couscous acts as the glue that ties everything together, absorbing the rendered bacon fat, Parmesan cheese, and cream to form a velvety, flavorful base. A touch of paprika adds warmth and depth, while lemon zest and juice brighten the dish, ensuring it never feels too heavy.

The genius of this dish lies in its balance. The scallops are seared to create a golden crust while maintaining their tender, buttery interior. Cooking them in bacon fat amplifies their richness and ensures the dish feels cohesive. Meanwhile, with its satisfyingly chewy texture, the pearl couscous provides a perfect canvas for the creamy sauce, tangy lemon, and savory bacon.

Including paprika is subtle but important, lending a smoky warmth that enhances the bacon and scallops. Lemon juice cuts through the richness, adding a fresh, zesty note that ensures every bite is dynamic. 

Pearl couscous, often overlooked, becomes the star in this dish. Toasting it before simmering in vegetable broth gives it a nutty depth that enhances the creaminess of the final dish. Parmesan cheese and a splash of heavy cream bring richness, while fresh parsley adds a herbaceous lift.

As the pearl couscous soaks up the cream, Parmesan, and bacon fat, it transforms into a luxurious base that amplifies the dish’s flavors. The crispy bacon adds texture and a savory kick, while the scallops provide a delicate, briny sweetness. Finished with a squeeze of lemon and a sprinkle of parsley, it’s a meal that’s as balanced as it is flavorful.

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Whether you’re cooking to impress guests or simply treating yourself to a gourmet experience, this dish checks every box. It’s quick enough for a weeknight dinner but feels elevated enough for a special occasion. The combination of scallops, bacon, and creamy couscous is familiar yet refined, offering a comforting richness that never overwhelms.

This is the kind of dish that lingers in your memory—a meal that feels indulgent but not fussy, approachable but not ordinary. Whether served for a dinner party or as a treat-yourself moment, this Creamy Pearl Couscous with Bay Scallops and Crispy Bacon will become a favorite in your culinary repertoire.

Creamy Pearl Couscous with Bay Scallops and Crispy Bacon

Recipe by Kyle Taylor

5.0 from 1 vote

Cuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Indulge 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.