Scallops with Israeli Couscous

Name: Scallops with Israeli Couscous
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bay scallops; 2 Tbsps butter, divided; 59 milliliters chopped fresh parsley; 3 cloves garlic, minced; 4 servings salt and ground black pepper to taste; 59 milliliters extra-virgin olive oil; 2 teaspoons grated Parmesan cheese; 473 milliliters pearl (Israeli) couscous; 1 teaspoon salt; 591 milliliters water; 59 milliliters white wine

Scallops with Israeli Couscous might be just the main course you are searching for. This pescatarian recipe serves 4. One serving contains 588 calories, 25g of protein, and 20g of fat. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up pearl couscous, garlic, parsley, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.

Ingredients you will need

Couscous

Butter

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Parmesan

White Wine

Olive Oil

Parsley

Butter

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Couscous

Scallops

Sauce

Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.

Ingredients you will need

Parmesan

Fresh Parsley

Equipment

Sauce Pan

Ingredients

Servings:

454grams

bay scallops 2Tbsps

butter, divided 59milliliters

chopped fresh parsley 3cloves

garlic, minced 4servings

salt and ground black pepper to taste 59milliliters

extra-virgin olive oil 2teaspoons

grated Parmesan cheese 473milliliters

pearl (Israeli) couscous 1teaspoon

salt 591milliliters

water 59milliliters

white wine

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.