Scallops with Israeli Couscous |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Very simple recipe of sauteed scallops served over Israeli couscous and garnished with chopped parsley. Ingredients:
2 1/2 cups water |
2 tablespoons butter, divided |
1 teaspoon salt |
2 cups pearl (israeli) couscous |
1/4 cup extra-virgin olive oil |
1/4 cup white wine |
2 teaspoons grated parmesan cheese |
3 cloves garlic, minced |
1/4 cup chopped fresh parsley |
salt and ground black pepper to taste |
1 pound bay scallops |
4 teaspoons grated parmesan cheese, or to taste - divided (optional) |
1 tablespoon chopped fresh parsley, or to taste (optional) |
Directions:
1. Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.
2. Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper.
3. Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.
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