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Bay Scallops with Bacon and Couscous

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Bay Scallops with Bacon and Couscous
The quicky version of this recipe is to simply sauté some bay scallops and serve them (along with their delicious juice) over rice, pasta or couscous.  A sprinkle of crisp bacon adds the perfect compliment to the sweet scallops (and is a little reminiscent of bacon wrapped scallops) but it can easily be left out if you're not a fan.  Enjoy! 4 strips of good bacon ¾ pound of bay scallops Small sweet onion or shallots, chopped 2 cloves garlic, chopped 1 T butter Salt and pepper to taste Chopped parsley for garnish Prepared Couscous (recipe to follow!) Cut the bacon into chunks and cook over medium heat until crispy.  Drain over a paper towel and set aside with the prepared couscous.  In a frying pan, melt the butter and cook the onion and garlic over medium heat until tender and translucent, about 5 minutes.  Turn your heat up to medium high, add the scallops, and sauté for 4 minutes, tossing lightly as they cook.  Ladle the scallops and sauce over the top of the couscous, sprinkle with bacon and parsley, and serve immediately.  Enjoy with a nice crisp white wine and a salad!prepared scallop dish Couscous So I've tried preparing this grain according to the directions on the package that it comes in and it's turned out terribly - too dry! My favorite (and always a winner) is the version from The Barefoot Contessa.  Her recipe from the book "Barefoot Contessa at Home" is as follows: 4 T butter (or maybe a little less!) ¾ cup chopped shallots (you can easily sub onion) 3 cups chicken stock (or veggie broth and such) ½ tsp salt ½ tsp pepper 1 ½ cups couscous (it's in the rice section!) ½ cup toasted pine nuts (you can find these in the bulk section at Top Foods) ¼ cup currants (or raisins) Melt the butter in a large saucepan.  Add the shallots and cook them over medium-low heat for 3 minutes, until translucent.  Add the chicken stock, salt, and pepper and bring to a boil.  Turn off the heat.  Stir in the couscous, cover the pan, and set aside for 10 minutes.  Add the pine nuts, currants and fluff with a fork to combine.  Serve hot.

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