If you’re looking to elevate your next meal with an elegant and approachable dish, Seared Scallops, Butternut Squash, and Couscous with Champagne Brown Butter Sauce is the perfect choice. This recipe seamlessly blends luxurious flavors with seasonal ingredients, resulting in a dish that feels worthy of a fine dining experience but can be prepared in the comfort of your own kitchen.
The star of this dish is the champagne brown butter sauce, a classic French creation that adds richness and complexity to the plate. This sauce is crafted by browning butter until it achieves a nutty, caramelized fragrance, enhanced with finely chopped shallots, garlic, and a splash of champagne. The champagne introduces a delicate acidity and brightness, which counters the creaminess of the sauce and creates a harmonious flavor balance. A squeeze of fresh lemon juice ties everything together, while providing a lively finish that perfectly complements the sweetness of the dish scallops.
The seared scallops are the co-stars of the sauce, treated simply to let their natural sweetness and tender texture shine. They’re seared in avocado oil, which is ideal for high-heat cooking due to its neutral flavor and high smoke point. This ensures the scallops develop a golden, caramelized crust without burning or compromising their delicate texture. Butter is added toward the end of the searing process to enhance the richness and allow for a final basting that infuses the scallops with even more flavor. After cooking, the scallops are removed from the pan, and the sauce is prepared directly in the same skillet, allowing the flavorful fond to permeate the champagne sauce.
This dish is thrilling as it combines various textures and flavors for a truly unforgettable experience. At the foundation lies pearl couscous, lightly toasted to boost its nutty taste and then simmered in broth. The chewy couscous perfectly pairs with the tender scallops and the smooth sauce. Crowned on top are roasted butternut squash pieces, caramelized to enhance their sweetness and providing a warm, earthy contrast to the rich flavors dish.
Adding a fresh, peppery note is a handful of arugula, layered just before serving to maintain its vibrancy. It adds visual appeal and keeps the dish from feeling overly heavy. For the finishing touches, toasted pumpkin seeds bring a satisfying crunch, and a sprinkle of Parmesan cheese adds a savory complexity that ties everything together beautifully.
This dish is perfect for any occasion that calls for a touch of sophistication. Whether it’s a dinner party with friends, a romantic evening at home, or simply a chance to treat yourself to something special, Seared Scallops, Butternut Squash, and Couscous with Champagne Brown Butter Sauce is guaranteed to impress. It’s a dish that combines the best of French-inspired techniques with Mediterranean ingredients, showcasing the versatility of simple, high-quality components.
Despite its luxurious presentation, this recipe is surprisingly straightforward to prepare. In under an hour, you’ll have a restaurant-quality dish on your table. Each component is cooked separately to maintain its unique flavor and texture, and the final assembly creates a layered, colorful plate that’s as visually stunning as it is delicious.
This dish, Seared Scallops, Butternut Squash, and Couscous with Champagne Brown Butter Sauce encourages you to cook with mindfulness and purpose. The tantalizing sear of the scallops paired with the opulent sauce and thoughtfully arranged sides combine to form a delightful mixture of flavors and textures. This dish transcends a mere recipe; it offers an experience that transforms seasonal ingredients into something remarkable. Whether you’re looking to dazzle guests or savor a special night at home, this dish reminds you that exceptional food not only nourishes but also delights, inspires, and leaves you craving another bite.
Seared Scallops, Butternut Squash, and Couscous with Champagne Brown Butter Sauce
4
servings20
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minutesSeared Scallops, Butternut Squash, and Couscous with Champagne Brown Butter Sauce is an elegant dish that balances tender, golden scallops with earthy squash and nutty pearl couscous. Finished with a silky champagne-infused sauce and garnished with toasted pumpkin seeds and Parmesan, it’s perfect for special occasions or indulgent evenings at home.
Ingredients
- For the Scallops
1-2 pounds large sea scallops
to taste, salt and ground black pepper
2 tablespoons avocado oil
2 tablespoons unsalted butter
- For the Champagne Brown Butter Sauce
1/2 cup champagne
4 tablespoons unsalted butter
1 shallot, finely chopped
2 cloves of garlic, minced
1 tablespoon lemon juice, freshly squeezed
- For the Couscous
1 cup pearl couscous
1 1/2 cups vegetable broth
1 tablespoon extra virgin olive oil
- For the Butternut Squash
1 small butternut squash
1 tablespoon extra virgin olive oil
to taste, salt and ground black pepper
- For Serving
2 cups fresh arugula
2 tablespoons toasted pumpkin seeds
1/4 cup Parmesan cheese, grated
Directions
- Prepare the Butternut Squash:
Preheat oven to 400°F (200°C). Toss the diced butternut squash with extra virgin olive oil, salt, and ground black pepper. Spread on a baking sheet and roast for 20-25 minutes until caramelized and tender. Set aside. - Cook the Couscous:
Heat the extra virgin olive oil in a saucepan over medium heat. Add the pearl couscous and toast for 1-2 minutes until lightly golden. Pour in the vegetable broth, bring the mixture to a simmer, and cover. Cook for 8-10 minutes until the liquid is absorbed. Remove from heat and fluff with a fork. - Sear the Scallops:
Pat the scallops dry with a paper towel and season both sides with salt and ground black pepper. Heat the avocado oil in a large skillet over medium-high heat. Once hot, add scallops and butter, and sear for 2 minutes per side until golden and opaque. Spoon the butter over the scallops as it melts. Remove the scallops and set aside on a warm plate. - Make the Champagne Brown Butter Sauce:
Add the butter to the same skillet and reduce the heat to medium. Let it melt and turn golden brown, while stirring occasionally and scraping up any browned bits left behind from the scallops, 3-4 minutes. Add the minced shallot and garlic, cooking for 1-2 minutes until fragrant. Deglaze the skillet with champagne, and simmer for 3-4 minutes until it’s slightly reduced. Stir in the lemon juice and season with salt and ground black pepper. - Assemble and Serve:
Layer the pearl couscous on the bottom of each plate. Arrange the roasted butternut squash on top of the couscous. Add a small handful of arugula over the squash. Top with the seared scallops. Generously drizzle the champagne brown butter sauce over the top. Garnish with toasted pumpkin seeds and parmesan cheese. Serve warm.