Tuesday, May 29, 2012

Sauteed Bay Scallops with Rosemary, Capers, and Israeli Couscous

My infatuation with Melissa Clark's Cook This Now continues. I've run out of ways to describe her dishes and seem to just default back to quick, easy, and delicious. I also share her apparent love of Israeli couscous, so I'm happy to finally have located some again (even if it had to be imported from Ottawa). This simple dish will be ready in less than 15 minutes, so plan accordingly.

Sauteed Bay Scallops with Rosemary, Capers, and Israeli Couscous (from Cook This Now)

1 cup dry Israeli couscous
2 rosemary branches
3 tbsp unsalted butter
2 garlic cloves, finely chopped
pinch red pepper flakes
1/2 cup dry white wine
450g bay scallops, patted dry (or regular scallops or shrimp)
1 tbsp drained capers
1/2 tsp kosher salt
1 tsp lemon juice
1/4 cup chopped parsley (I would consider omitting, it didn't work for me)

1. Bring a pot of salted water to a boil. Add couscous and cook 3 minutes; drain.
2. Using flat side of a knife, light bruise rosemary.
3. Melt butter in large skillet over medium heat. Add garlic, rosemary, and red pepper flakes. Cook, stirring, 1 minute.
4. Pour in wine and increase heat to medium-high. Simmer until reduced by half, 2 minutes.
5. Stir in couscous, scallops, capers, and salt. Cook, stirring, until scallops cooked through, 2 - 3 minutes.
6. Stir in lemon juice and parsley and serve.

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