Grilled Sea Scallops over Veggie Couscous
with Grilled Garlic CiabattaCalories
:
890 kcalProtein
:
39g proteinTotal
:
30 minutesDifficulty
:
MediumAllergens:
- Scallops
- Wheat
- Sulphites
- Milk
- Barley
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Crustaceans
- Fish
- Tree nuts
- Walnuts
- Oats
- Rye
- Triticale
Summer has arrived! This couscous pasta salad is packed with sun-kissed flavour with plenty of BBQ char. Served with garlic toast and sweet scallops.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
227 g
Jumbo Scallops
(Contains: Scallops)
2 unit(s)
Corn on the Cob
1 unit(s)
Stone Fruit
2 unit(s)
Garlic, cloves
1 unit(s)
Hot Pepper
7 g
Basil
¾ cup
Pearl Couscous
(Contains: Wheat May be present: Soy, Gluten)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Soy, Gluten, Milk, Mustard, Egg, Sesame, Wheat, Crustaceans, Fish)
1 tbsp
Red Wine Vinegar
(May be present: Soy, Milk, Mustard, Egg, Sesame, Wheat, Fish, Tree nuts)
2 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Soy, Sesame, Walnuts, Oats, Rye, Triticale)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories890 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate133 g
Sugar23 g
Dietary Fiber10 g
Protein39 g
Cholesterol275 mg
Sodium840 mg
Trans Fat0.1 g
Potassium800 mg
Calcium100 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Large Pot
•Medium Bowl
•Small Bowl
•Measuring Spoons
•Paper Towel
Cooking Steps
1
- Bring a large pot of salted water to a boil over high.
- Meanwhile, in a large bowl, whisk together red wine vinegar, half the balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous and rince in cool water.
- Add to bowl with dressing, then toss to coat. Set aside.
2
- Meanwhile, husk corn.
- Core, cut pepper into quarters.
- Cut four sections off stone fruit, avoiding the pit.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Halve rolls.
- In a large bowl, add corn, pepper, stone fruit and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Set aside.
- In a small bowl, add garlic and 1 tbsp (2 tbsp) oil. Stir to combine. Set aside.
- Using a strainer, drain and rinse scallops, then pat dry with paper towels. Season with salt and pepper.
3
- Add corn on the cob, pepper and stone fruit
- Add peppers and corn to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 9-12 min.
- Add scallops to the other side of grill. Close lid and grill, flipping once, until cooked through, 5-6 mins.** (Check timing!)
4
- Once veggies and scallops are done, add rolls to once side of the grill. Close lid and cook until grill marks appear, 1-2 min. Flip rolls, then brush tops with half the garlic oil. Close lid and cook until grill marks appear, 1-2 min. Transfer to an unlined baking sheet and cover to keep warm.
- Add stone fruit to the other side of the grill, flesh-side down, to the other side. Cook, turning occasionally, until grill marks appear, 3-4 min.
5
- Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Cut stone fruit into 1/4-inch pieces.
- Cut pepper into 1/4-inch pieces.
- Add green onion, corn, pepper and stone fruit to bowl with couscous. Tear over basil, then toss to combine. Season with salt and pepper.
6
- Divide couscous salad between plates.
- Drizzle over remaining Balsamic glaze, then sprinkle over feta.
- Cut ciabatta into points.
- Divide salad between plates.
- Top with scallops.
- Serve ciabatta on the side.
