Scallops with Israeli Couscous

Scallops with Israeli Couscous

4
Bobdi 0

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

Ingredients

35 m servings 566 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

4

Very good way to fix scallops. Do all the prep first because cooking needs attention. Served with steamed broccoli with Raspberry Enlightenment, and sauvignon blanc.

The scallops came out like a normal scampi, but there wasn't enough sauce to give the couscous flavor throughout.

Quick and easy and delicious! Definitely worth it!

This was excellent, thanks for sharing!