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Seafood Medley w/ Lemon Butter Sauce

Ready in 25 Minutes  | Pescatarian | For the best experience, please skim through the steps before you start cooking.

Unpack Your Kit Ingredients

couscous (InHarvest)
lemon pepper olive oil
balsamic onions
local sheep’s milk cheese (Green Dirt Farm)
lemon zest sea salt flakes (Jacobson Salt Co.)
organic vegetable broth concentrate (Savory Choice)
orange juice
sustainable arctic char
sustainable sea scallops
lemon juice
organic whipping cream
butter balls
local microgreens

Grab Your Cookware and Staples

small saucepan with lid
medium bowl
shallow pot
liquid measuring cup
cutting board and knife
slotted spoon
small saucepan
salt and pepper

Step 1: Cook the Couscous

BOIL 1 cup water over high heat in a small saucepan.

STIR in the couscous and cover with a lid.

REDUCE the heat to medium-low and cook until the liquid is absorbed and the couscous is tender, about 7 minutes.

COMBINE arugula, lemon olive oil, and sheep’s milk cheese in a medium bowl. Drain balsamic from onions and add to bowl. Stir in couscous while still hot. Season with pepper and half of the lemon zest salt.

Step 2: Poach the Seafood

While the couscous cooks…

MIX the vegetable broth concentrate with 1 cup hot water in a liquid measuring cup. Add to shallow pot over medium heat, along with orange juice.

SLICE the lemon into rounds on cutting board, squeeze and add all but two lemon slices into pot. (Don’t forget the ends!)

PLACE scallops, shrimp and char skin side down in pot, making sure it’s completely covered by the liquid.

COVER with lid and poach over medium-low heat for 5 minutes (make sure the liquid is simmering).

REMOVE scallops and shrimp with slotted spoon when shrimp is pink. Set aside.

FLIP char and allow it to cook for 5 more minutes until the fish is cooked through and flakes easily with a fork. Set aside.

Step 3: Beurre Blanc It Up

COMBINE shallots and lemon juice in a small saucepan over high heat. Reduce until almost no liquid remains.

ADD whipping cream and cook until thickened and reduced, about 2 minutes.

REDUCE heat to low and add butter 2 balls at a time. Whisk the sauce constantly to combine.

SEASON to taste with salt and pepper and remove from heat.

★COOKING TIP FROM CHEF K: Beurre blanc translates to white butter, and is typically served with fish. It can be made with vinegar, white wine or lemon juice. Make sure your butter is kept nice and cold before starting!

Step 4: Put It All Together

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SERVE seafood medley on top of the couscous. Season with remaining citrus salt, pepper, and a squeeze of lemon.

POUR lemon butter over seafood.

SPRINKLE microgreens on top. Enjoy!

★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.

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Drink Pairings

Wine: Martín Códax Albariño (Spain)
A dry and refreshing, full-bodied wine with flavors of ripe apples, peach, apricot, melon, grapefruit and lemon zest melded perfectly together with a bright minerality.

Beer: Boulevard Unfiltered Wheat Beer
Lively, refreshing ale with a natural citrusy flavor and distinctive cloudy appearance. 

Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K


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