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Ready in 30 minutes

Sicilian-Inspired Scallops & Tomato-Olive Pearl Couscous

with Roasted Fioretto, Sweet Peppers & Toasted Almonds

Cooking time

30 minutes




800 /serving

Colour, charm and cushy, pan-crusted scallops... what more do you need for a restaurant-level evening right at home? The succulent seafood gets a place of honour atop a soft bed of pearl couscous, vibrantly sauced with a Sicilian-minded mix of tomatoes, olive miscela and dried fennel spiked with cayenne pepper. Sliced almonds and sharp greens on top reinforce the Southern Italian theme. On the side, florets of fioretto and sweet peppers, roasted with plentiful garlic, are festooned with a flurry of fresh herbs. Salute!

We will send you:

  • 340g Scallops
  • 200g Mini sweet peppers
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 3 Garlic cloves
  • 14g Herb medley (basil, chives, parsley)
  • 225g Fioretto
  • 165g Multicoloured pearl couscous
  • 25g Sliced almonds
  • 400ml Tomatoes (canned)
  • 30g Olive miscela
  • 15g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley, crushed cayenne pepper)

Contains: Scallops, Almonds, Wheat

You will need:

Medium pot
Large high-sided pan
Large pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
3 g
1990 mg
Total Carb
108 g
20 g
44 g
16 g
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Make the sauce
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. In a large, high-sided pan, heat a drizzle of olive oil on medium. Sauté ⅔ of the garlic, 30 sec. to 1 min., until fragrant. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer, 8 to 10 min., or until the liquid has slightly reduced. Add the olive miscela, ⅔ of the spices and S&P; stir well.
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Roast the vegetables
Meanwhile, remove the stem ends of the fioretto. On a lined sheet pan, toss the sweet peppers and fioretto with a drizzle of oil, the remaining garlic, remaining spices and S&P. Roast, flipping halfway, 10 to 14 min., until tender. Transfer to a large bowl and set aside in a warm spot.
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Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and transfer to the pan of sauce; toss well.
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Toast the almonds
Heat a large, dry pan (non-stick if possible) on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
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Mise en place
Pick the basil leaves off the stems; roughly chop the leaves. Roughly chop the chives and parsley leaves and stems. Add the herbs to the bowl of vegetables; toss well. Rinse the scallops under cold water and pat dry with paper towel. If necessary, remove the muscle on the edge; season with S&P.
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Finish & serve
In the reserved pan, heat a drizzle of oil on medium. Cook the scallops*, 1 to 2 min. per side, until cooked as desired. Transfer to a paper towel-lined plate. In a small bowl, toss the baby greens with a drizzle of oil and S&P. Divide the couscous between your plates. Top with the scallops. Garnish with the baby greens, almonds and a drizzle of olive oil. Serve the vegetables on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.