Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a special meal.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
566 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
1 teaspoon salt
2 ½ cups water
3 cloves garlic, minced
salt and ground black pepper to taste
¼ cup white wine
1 pound bay scallops
2 tablespoons butter, divided
¼ cup chopped fresh parsley (Optional)
¼ cup extra-virgin olive oil
2 cups pearl (Israeli) couscous
1 tablespoon chopped fresh parsley, or to taste (Optional)
2 teaspoons grated Parmesan cheese (Optional)
4 teaspoons grated Parmesan cheese, or to taste - divided (Optional)
