Scallops With Israeli Couscous Recipes

SCALLOPS WITH ISRAELI COUSCOUS

Steps:

• 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.

SEA SCALLOPS WITH SHERRY AND SAFFRON COUSCOUS

Steps:

• Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
• Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.

SCALLOPS WITH COUSCOUS

Steps:

• COUSCOUS.
• Cook couscous according to directions. Add salt and pepper to taste and set aside.
• Cook pancetta for 5 minutes. Stir in the couscous, then cream and warm for 2 minutes.
• SAUCE:
• Heat oil and add onions, garlic, and cook for 5 minutes. Add wine and simmer until reduced by 1/2. Reduce heat to very low and add butter a little at a time.
• Slowly add lemon juice, stirring constantly. Strain out the garlic and onion. Salt and pepper to taste.
• SCALLOPS.
• Heat oil over high heat. Add scallops and brown. Add salt and pepper to taste.
• Place couscous on serving platter. Top with scallops then sauce.

SHRIMP AND SCALLOP STEW

Steps:

• Slice leeks in half lengthwise, and cut into 1/2-inch dice.
• In a stockpot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil, and lower heat to medium; cook 5 minutes.
• Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.

SCALLOPS WITH ISRAELI COUSCOUS

Steps:

• 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.

SHRIMP AND SCALLOP COUSCOUS

Steps:

• In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

SIMPLE SCALLOPS AND COUSCOUS

Steps:

• Preheat pan to medium heat.
• Spray with canola oil spray.
• Season scallops with salt and pepper on both sides.
• Sear the scallops for approximately 2 minutes per side.
• Remove the scallops from the pan.
• Put garlic, shallot, and red pepper in pan and sauté for 1-1/2 minutes till browned.
• Add in couscous and diced tomatoes.
• Add a bit of water if necessary and cook on low for a while.
• Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.