SCALLOPS WITH ISRAELI COUSCOUS

Scallops with Israeli Couscous image

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

Provided by Bobdi

Categories Seafood Shellfish Scallops

Time 35m

Yield 4

Number Of Ingredients 13

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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

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.

Nutrition Facts : Calories 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, Sodium 1014.7 mg, Sugar 0.4 g