Tuesday, August 5, 2014

Seared Scallops over Roasted Cauliflower Spinach Couscous with a Curry Emulsion

Just looking at these pictures makes my stomach growl. Anything with scallops gets me going to begin with, but this meal really takes the cake. I got the idea for this entree from Austin's amazing Whole Foods headquarters, which is more restaurant than grocery store. Their version was made with salmon, but the idea is basically the same. Besides, has salmon ever been superior to scallops? No. Never.

Just like any recipe I create, I'm sure there are huge variances in the way you can tackle this; however, I cook with wine, so anything can happen and I record to the best of my abilities. Ultimately, though the steps may seem numerous, it's a really easy dish that just has a few different moving parts.

Seared Scallops over Roasted Cauliflower Arugula Couscous with a Curry Emulsion


  • 1 cup couscous
  • 1 cup chicken broth (more or less depending on couscous directions)
  • 2 T. olive oil
  • 2 cups loosely packed spinach
  • 2 cloves garlic, minced
  • 1 cup sliced cauliflower
  • 2 t. butter
  • 12-16 scallops
  • Salt and pepper
  • 1/4 cup slivered almonds

Curry Emulsion
{You will have curry sauce leftover for other things, like french fries}
  • 1/2 to a full can of coconut milk (13 oz. can), depending on taste
  • 1.5 T. Sriracha
  • 1 t. ground coriander
  • 1 t. ground cumin
  • 1/2 t. salt
  • 1/4 t. curry powder
  1. Whisk together all curry emulsion ingredients using 1/2 can of coconut milk. Taste the sauce and add remaining coconut milk until desired taste is reached. This can be made ahead of time and stored in the fridge.
  2. Preheat oven to 425 degrees.
  3. Toss the cauliflower slices with a conservative drizzle of olive oil, and roast in the oven for 20 minutes.
  4. Cook couscous according to package directions, substituting the water for chicken broth.
  5. While couscous and cauliflower are cooking, heat 2 T. olive oil over medium heat. Add minced garlic and cook approximately 1 minute. Add spinach, and stir through olive oil until just wilted. Remove from heat.
  6. Toss couscous with spinach in its olive oil. Add cauliflower and slivered almonds. 
  7. Heat butter in skillet on medium-high heat. Salt and pepper the dry scallops. Add to pan and cook approximately 90 seconds on each side until golden crust achieved on both sides.
  8. Top couscous with scallops and drizzle with curry emulsion.


  1. Yummm I want that curry sauce (& the scallops). Also yay wine!

  2. Your recipe says that you used spinach but the title says it uses arugula. Which did yo use in the picture, looks like spinach Do you have a preference?

    1. I'm so glad you caught that! Thank you. Brain fart. The Whole Foods entree used arugula, which is where my brain went when writing the title. I used spinach simply because I had spinach in the fridge :) Both would be good!

  3. Hi there! I may have missed this but how many does this serve?

  4. That's food porn for me