SEARED SCALLOPS W/ BLACK GARLIC AND LIME COUSCOUS
- WineCheeseScallops
- 6 days ago
- 6 min read
If you're craving an elegant seafood dish that's bold, modern, and totally weeknight-friendly, this one’s for you. Our Seared Scallops with Black Garlic and Lime Couscous bring restaurant-level flavor to your home kitchen in under 30 minutes. Sweet, tender scallops sit atop fluffy Israeli pearl couscous, all drenched in a zingy, umami-rich black garlic lime butter sauce.
This dish feels luxe but is surprisingly simple, featuring a few standout ingredients that do a lot of the heavy lifting. Whether you're hosting a dinner party or just want to treat yourself, this scallop recipe is easy to master—and hard to forget.
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Black Garlic
Black garlic is aged garlic that’s been fermented under specific heat and humidity conditions until it turns soft, dark, and sweet. The result is a deep umami flavor that’s subtly tangy with hints of balsamic and molasses. It’s prized in modern cuisine for its complexity and smooth texture, and it complements seafood beautifully. In this dish, it infuses the lime butter sauce with a rich, mellow punch that plays perfectly against the brightness of citrus.
Israeli (Pearl) Couscous
Unlike traditional couscous, Israeli couscous—also known as pearl couscous—is made of small, round toasted pasta pearls. It has a delightfully chewy texture and a nutty flavor that holds up to bold sauces. Here, it absorbs the lime-black garlic reduction like a sponge, turning a humble grain into a flavor powerhouse.
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Recipe Origin
This recipe was inspired by one of our favorite restaurant dishes from a coastal bistro where the chef paired citrus and scallops with a savory grain salad. We loved the balance of richness and brightness, and we wanted to create our own version with even more contrast and character. Enter: black garlic.
After a few rounds of experimenting, we landed on this combo—crispy seared scallops with a garlicky lime-butter sauce that coats every pearl of couscous. The dish looks sophisticated but comes together easily, with no fancy tools or prep. It's now one of our go-tos for a dinner that impresses without stress.
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Tips, Serving Suggestions, and Storage Advice
Pat scallops dry thoroughly before searing—moisture is the enemy of a good crust.
Use a hot pan and don't move the scallops until they release naturally. That's how you get a restaurant-quality sear.
Don’t crowd the skillet—work in batches if needed to avoid steaming the scallops.
Israeli couscous can be made ahead and reheated in the sauce to save time.
Use a microplane to zest the lime finely—it adds a burst of citrus without overpowering.
Pinot Grigio, dry sherry, or even dry vermouth work well in the sauce—choose something you’d enjoy drinking.
Leftover couscous is great cold the next day as a grain salad with fresh herbs and veggies.
Freeze extra black garlic cloves for later use in sauces, vinaigrettes, or even mashed potatoes.
Use tongs to gently flip scallops—avoid using a fork which can tear the delicate meat.
Want a little crunch? Toast some pine nuts and scatter them over the finished dish for texture.
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What Makes This Recipe Stand Out | SEARED SCALLOPS W/ BLACK GARLIC AND LIME COUSCOUS
Combines gourmet flavors with weeknight ease.
Features black garlic—an ingredient that adds depth and uniqueness.
Includes a no-fuss citrus butter sauce that brings it all together.
Perfectly seared scallops feel fancy but cook in under 6 minutes.
Uses Israeli couscous for a toothsome, satisfying base.
Balances umami, acidity, and richness beautifully.
Offers an approachable introduction to cooking with scallops.
Ready in under 30 minutes, including prep.
Plate presentation is stunning—great for guests.
Adaptable: try it with shrimp, tofu, or even chicken.
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Seared Scallops with Black Garlic and Lime Couscous
Ingredients
1 cup uncooked Israeli (pearl) couscous
2 teaspoons pure sesame oil
8 to 10 large sea scallops
Salt and freshly ground black pepper
2 limes, zested and juiced
2 tablespoons dry white wine or sherry (such as Pinot Grigio)
4 black garlic cloves, divided
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Instructions
Cook the Couscous:In a medium saucepan, bring 1½ cups of water to a boil. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Stir in the couscous, reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until tender.
Make the Sauce Base:In a small bowl, combine the zest of one lime with the juice of both limes. Add the wine or sherry. Finely chop 2 black garlic cloves and stir into the mixture. Set aside.
Prep the Scallops:If not already removed, peel off the small muscle (the "foot") on the side of each scallop. Pat scallops very dry with a paper towel. Season with salt and pepper.
Sear the Scallops:Heat the sesame oil in a large nonstick skillet over medium-high heat until shimmering. Add scallops, flat side down, and sear for 2–3 minutes without moving them. Flip and cook for another 2–3 minutes until golden and opaque. Remove scallops to a plate to rest.
Deglaze and Build the Sauce:Pour the lime-wine-garlic mixture into the same skillet. Add ¼ teaspoon each of salt and pepper. Bring to a boil and simmer for 2–3 minutes until slightly reduced. Turn off heat, add remaining butter, and stir until melted and emulsified.
Combine with Couscous:Add the cooked couscous to the skillet and stir to coat evenly in the sauce.
Garnish and Serve:Thinly slice the remaining 2 black garlic cloves. Divide the couscous between two plates. Top with seared scallops. Place a slice of black garlic on each scallop and garnish with remaining lime zest.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ
Q: What does black garlic taste like?
A: Black garlic has a sweet, rich flavor with balsamic, molasses, and umami notes. It’s mellow—not sharp like raw garlic.
Q: Can I use regular garlic instead?
A: Technically yes, but the flavor profile will change dramatically. If substituting, use roasted garlic for a closer approximation.
Q: What’s the best substitute for Israeli couscous?
A: Orzo or small pasta shapes like acini di pepe will work. You could also use cooked farro or quinoa for a different texture.
Q: Can I make this dairy-free?
A: Yes, substitute plant-based butter and make sure your couscous is cooked in olive oil only.
Q: Do I have to use wine or sherry?
A: You can substitute chicken or vegetable broth, but wine adds nice depth. A splash of apple cider vinegar could also work.
Q: How do I know when scallops are done?
A: They should be opaque and slightly firm. Overcooked scallops become rubbery, so aim for just-cooked-through.
Q: Can I scale this recipe up?
A: Definitely! Just sear scallops in batches and keep them warm in a low oven while finishing the sauce.
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