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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A French version. Serve with steamed asparagus. Ingredients:
2 cups couscous |
4 ounces pancetta |
4 tablespoons onions, minced |
1/4 cup heavy whipping cream |
1 tablespoon vegetable oil |
4 tablespoons onions, chopped |
2 tablespoons garlic, chopped |
1 cup dry white wine |
1/4 lb butter |
2 lemons, juice of |
salt and pepper |
1 tablespoon vegetable oil |
16 large scallops (rinsed and dried) |
Directions:
1. COUSCOUS.
2. Cook couscous according to directions. Add salt and pepper to taste and set aside.
3. Cook pancetta for 5 minutes. Stir in the couscous, then cream and warm for 2 minutes.
4. SAUCE:
5. Heat oil and add onions, garlic, and cook for 5 minutes. Add wine and simmer until reduced by 1/2. Reduce heat to very low and add butter a little at a time.
6. Slowly add lemon juice, stirring constantly. Strain out the garlic and onion. Salt and pepper to taste.
7. SCALLOPS.
8. Heat oil over high heat. Add scallops and brown. Add salt and pepper to taste.
9. Place couscous on serving platter. Top with scallops then sauce.
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