|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!
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.