Drew’s Kitchen- Sea Scallops With Sherry and Saffron Couscous

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.

 

 

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