This simple seafood recipe first appeared in the 2001 “Martha Stewart Living”, but has been a strong player in Drew’s recipe file ever since. Make sure to prepare the scallops and couscous in the same saute pan to share flavors.
Ingredients
1 pound sea scallops (remove muscles)
1½ teaspoons coarse salt
¼ teaspoon freshly ground pepper
3 tablespoons olive oil
¼ cup dry sherry
2½ cups homemade or canned chicken stock
3 tablespoons unsalted butter (small pieces)
Pinch of saffron
1 tablespoon fresh thyme
2 cups couscous
Directions
- Season scallops on both sides with 1 teaspoon salt and pepper.
- Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side.
- When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
- Return pan to heat. De-glaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon.
- Simmer until sherry is reduced by two-thirds.
- Add stock, butter, saffron, thyme, and remaining ½ teaspoon salt.
- Bring to a boil; add couscous.
- Cover the pan; remove from heat. Let sit for 5 minutes.
- Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.
