Sea Scallops with Blackberry Chili
Got sea scallops?
It’s What’s for Dinner? Wednesday again here at Fit Armadillo. It’s also Website Wednesday, because I’m determined to get my website and blog married and moved over to their new WordPress home by the end of the day. Think I can do it? I hope I can!
The guys over at
BlueHost (who are AMAZING, I might add) have warned me that
you may see some funky things happening with Fit Armadillo the next week or so, but once it’s all done it’s going to make all of our worlds so much better, so hang in there with me!
This week’s meal features two of my favorite foods – sea scallops and blackberries, paired with my husband’s favorite food item, peppers! Very fitting for the last meal before my online websites are joined together, right? (totally NOT planned!).
This recipe comes to you modified from one found in my favorite magazine of all time: Clean Eating Magazine. If you haven’t checked it out yet, you definitely should!
So let’s get onto this week’s recipe for Blackberry Chili SeabScallops over Couscous since I need to get back to setting up my website!
Here are the ingredients you need to serve the meal to four:
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4 cups blackberries
2 tsp lemon zest
1/4 cup lemon juice
2 tsp raw honey
1 tbsp chopped chile (recommended: chipotle)
1 cup couscous
2 tsp olive oil
20 oz sea scallops
pepper (to taste)
fresh parsley (garnish)
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Here’s how to put it all together:
Step One: Make your blackberry chipotle sauce by combining your blackberries, lemon zest, lemon juice, honey, and chipotles in a small bowl.
Step Two: Make your couscous by first bringing 1.5 cups of water to a boil and then adding your grains to the pot. Cover the pot and remove it from the heat and let your couscous sit for 5 minutes.
Step Three: Cook up your sea scallops! Preheat a skillet over high heat and then spray it with cooking spray. Season your scallops with pepper before searing them in your skillet for about 2 mins on each side. Remove the scallops when their edges start to split and set them aside.
Step Four: Add the blackberry sauce from step one to the skillet and stir it up. As soon as it bubbles, turn the heat to low and continue to stir for 4 minutes to it’s ready to top you meal.
Step Five: Divide the couscous among 4 plates and top with 1/8 a serving of the blackberry sauce, the scallops, and 1/8 a serving of blackberries.
And that’s it! Super delicious and super easy to make!
It looks and tastes entirely decadent, but is ready to serve in less than 20 minutes.
The key to making the scallops delicious is to make sure you don’t overcook them. Stick to 2 mins a side and they should be amazing.
One of my favorite things about this meal besides the fact that it was amazing in every way is that it made me remember how easy couscous is to make! Even though I loved last week’s meal, Japanese Fish Rice Balls and Edamame Salad, I’m just not that great at making rice. Couscous is absolutely fool proof to make and done in 5 mins. So much better than rice!
Would you try this recipe? How do you enjoy your sea scallops? Share your thoughts with a comment below:
