Wild Sea Scallops Over Couscous with Citrus Beurre Blanc and Endive Salad | Sunbasket

Name: Wild Sea Scallops Over Couscous with Citrus Beurre Blanc and Endive Salad | Sunbasket
Ingredients: 1 cup pearl couscous; 2 tablespoons unsalted butter; 2 tablespoons currants; Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes); 1 head organic frisée or other chicory lettuce; 3 tablespoons dry-roasted almonds; Seafood options:; 10 ounces wild sea scallops; 10 ounces wild jumbo shrimp; 2 wild Alaskan halibut fillets (about 6 ounces each); 2 tablespoons orange juice; 2 tablespoons champagne vinegar

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Make no mistake. Beurre blanc is one of those classic French sauces that’s guaranteed to make your mouth water. Made with butter, citrus, and champagne vinegar, this rich and creamy blend pairs...

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Ingredients

1 cup pearl couscous
2 tablespoons unsalted butter
2 tablespoons currants
Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
1 head organic frisée or other chicory lettuce
3 tablespoons dry-roasted almonds
Seafood options:
10 ounces wild sea scallops
10 ounces wild jumbo shrimp
2 wild Alaskan halibut fillets (about 6 ounces each)
2 tablespoons orange juice
2 tablespoons champagne vinegar