Scallops with Israeli Couscous recipe

All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

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

Nutrition Info

565.8 calories
carbohydrate: 50.4 g
cholesterol: 86.5 mg
fat: 22.1 g
fiber: 2.8 g
protein: 37.1 g
saturatedFat: 6.2 g
servingSize: -
sodium: 1014.7 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Very simple recipe of sauteed scallops served over Israeli couscous and garnished with chopped parsley.

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