Scallops with Israeli Couscous
Very simple recipe of sauteed scallops served over Israeli couscous and garnished with chopped parsley.
- 2 ½ cups water
- 2 tablespoons butter, divided
- 1 teaspoon salt
- 2 cups pearl (Israeli) couscous
- ¼ cup extra-virgin olive oil
- ¼ cup white wine
- 2 teaspoons grated Parmesan cheese
- 3 cloves garlic, minced
- ¼ cup chopped fresh parsley
- salt and ground black pepper to taste
- 1 pound bay scallops
- 4 teaspoons grated Parmesan cheese, or to taste - divided
- 1 tablespoon chopped fresh parsley, or to taste
- 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.
serving: 4 servings
calories: 565.8 kcal
carbohydrates: 50.4 g
protein: 37.1 g
saturated fat: 6.2 g
cholesterol: 86.5 mg
sodium: 1014.7 mg
fiber: 2.8 g
sugar: 0.4 g