brown butter coconut couscous, haricots vert, cashew sesame dukka, carrot tahini nage

In a saucepan, bring coconut milk and salt to a boil. Stir in couscous, cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork and stir in melted brown butter.

Prepare the Couscous

Blanch the haricots vert in boiling water for 2-3 minutes until bright green. Drain and toss with olive oil, lemon juice, and salt to taste.

Cook the Haricots Vert

In a dry skillet, toast the cashews, sesame seeds, cumin, and coriander until fragrant. Allow to cool and then grind coarsely. Season with salt.

Make the Cashew Sesame Dukka

In a saucepan, cook chopped carrots in vegetable broth until tender. Blend until smooth, then stir in tahini, olive oil, and salt. Heat gently.

Prepare the Carrot Tahini Nage

Pat the scallops dry and season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear the scallops for 2-3 minutes on each side until golden brown.

Sear the Scallops

On a plate, create a bed of coconut couscous, add the seared scallops on top, drizzle with carrot tahini nage, and sprinkle with cashew sesame dukka. Arrange haricots vert on the side.

Plate and Serve

Sea scallops

Salt

Black pepper

Olive oil

Butter

SEARED SEA SCALLOPS

Make SEARED SEA SCALLOPS Recipe in just 45m. brown butter coconut couscous, haricots vert, cashew sesame dukka, carrot tahini nage

Seared Sea Scallops Recipe

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