Wild sea scallops over couscous with citrus beurre blanc and frisée salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Wild sea scallops over couscous with citrus beurre blanc and frisée salad

Soy-Free, Pescatarian, Protein Plus

2 Servings, 820 Calories/Serving

20 Minutes

Beurre blanc is a classic French sauce that will make your mouth water. Made with butter, citrus, and champagne vinegar, it’s rich and creamy—and pairs wonderfully with seafood.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 cup pearl couscous
2 tablespoons butter
2 tablespoons currants
Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
1 head organic frisée or other chicory lettuce
3 tablespoons dry-roasted almonds
Seafood options:
10 ounces wild sea scallops
10 ounces wild jumbo shrimp
2 wild Alaskan halibut fillets (about 6 ounces each)
2 tablespoons orange juice
2 tablespoons champagne vinegar

Nutrition per serving

Calories 820, Total Fat 34g (44% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 440mg (19% DV), Total Carb. 68g (25% DV), Fiber 10g (36% DV), Total Sugars 12g (Incl. 4g Added Sugars, 8% DV), Protein 41g
Contains: Milk, Tree Nuts (almond), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil; season to taste with salt and pepper. Cover and keep warm.

While the water is heating and the couscous is cooking, start preparing the rest of the meal.

Prep the ingredients

Cut the butter into ½-inch pieces; refrigerate until ready to make the beurre blanc.
In a medium bowl, stir together the currants and honey-lime vinaigrette base.
Trim the root end from the frisée, coarsely chop the frisée.
Coarsely chop the almonds.

Cook the seafood

Scallops:

Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.

Jumbo shrimp:

Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side.

Halibut:

Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Transfer the seafood to a plate and cover to keep warm. Do not clean the pan.

Make the beurre blanc

In a small bowl, stir together the orange juice and champagne vinegar.

In the same pan used for the seafood, add the orange juice–vinegar mixture and cook over medium heat until thickened slightly, about 1 minute. Remove from the heat, add the butter, a few pieces at a time, and swirl until melted. Season to taste with salt and pepper.

Make the endive salad

To the bowl with the currants and vinaigrette base, add the frisée, almonds, and 2 to 3 teaspoons oil and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the couscous and frisée salad to individual plates. Top the couscous with the seafood, spoon over the citrus beurre blanc, and serve.

Kids Can!

Stir the currants and vinaigrette base.
Time the cooking.
Assemble the salad.
Transfer the salad to plates.

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