Scallops with Israeli Couscous recipe
All Recipes 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 caloriescarbohydrate: 50.4 gcholesterol: 86.5 mgfat: 22.1 gfiber: 2.8 gprotein: 37.1 gsaturatedFat: 6.2 gservingSize: -sodium: 1014.7 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Scallops with Israeli Couscous
Directions
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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.
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.
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.