Scallops with broccoli couscous

Total time: 15m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 175 Kcal, 12g Protein, 8g Carbohydrates, 9g Fat


  • Broccoli couscous
  • 1 broccoli (approx. 300 g), cut into florets
  • 0.5 tsp salt
  • Beurre Blanc
  • 1 dl fish stock
  • 1 vanilla pod, cut open lengthwise, scrape out and set aside the seeds
  • 1 shallot, finely chopped
  • 3 tbsp white wine
  • 0.5 tsp cornflour
  • 3 saffron threads
  • 30 g butter, cut into pieces, cold
  • 1 tbsp full cream
  • Scallops
  • oil for frying
  • 8 scallops
  • 0.5 tsp salt
  • a little pepper
  • 0.5 tbsp chervil, torn into pieces

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  • Broccoli couscous

    In a food processor, finely chop the broccoli. Place on a baking tray lined with baking paper. Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Leave to cool on the baking tray then season with salt.
  • Beurre Blanc

    Bring the stock and white wine to the boil along with the shallot and vanilla pod, reduce the liquid to approx. 75 ml, strain and return to the pan. Mix in the cornflour, stirring with a whisk. Simmer for approx. 2 mins. Remove the pan from the hob and reduce the heat. Add the saffron and reserved vanilla seeds. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Add the cream and heat gently.
  • Scallops

    Heat the oil in a non-stick frying pan. Fry the scallops for approx. 1 min. on each side, season. Serve with the broccoli couscous, topped with a scattering of chervil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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