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

Time 35m

Yield 4

Number Of Ingredients 13

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