1 lb large scallops (I get mine at Adlis frozen)
4 garlic cloves smashed and chopped
1 tbsp fresh thyme chopped
1 tsp crushed red pepper flakes
4 tbsp butter
1/4 cup white cooking wine
2 cups cherry tomatoes
2 chives chopped
1 lemon zested
1 box couscous
In large skillet heat 2 tbsp olive oil over medium heat. Thaw scallops and pat dry. Season with salt and pepper on both sides. When oil is hot add scallops and sear until browned about 2 minutes on each side. Remove scallops to plate.
In same skillet add 2 tbsp olive oil garlic, thyme and red pepper flakes. Cook until fragrant about 4 minutes. Add butter and stir until butter starts to brown about 2 minutes (you don’t want to burn your butter so make sure its not to hot) Then add in wine, tomatoes and cook until tomatoes are bursting and wine had reduced a little about 6 minutes. Add scallops back to pan and any juices on plat heat another 2 minutes.Cook couscous as directed. To serve place scallops and tomatoes with sauce on serving platter. Add couscous to plate and top with the scallops, tomatoes and juices. Then sprinkle with chives and lemon zest. Enjoy!