Pearl Couscous with Seared Scallops and Wild Mushrooms Recipe
Servings 4 people
Ingredients
Gremolata
Couscous
- 3 cups Vegetable Broth
- 2 cups Pearl Couscous
- 2 tbsp Extra Virgin Olive Oil
Scallops
- 12 Sea Scallops
- 2 tbsp Unsalted Butter
- 2 tbsp Extra Virgin Olive Oil
Wild Mushrooms
- 16 oz Wild Mushrooms
- 2 tbsp Butter
Instructions
Gremolata
- Finely chop the parsley, basil, and garlic, and add to a mixing bowl.
- Zest the entire lemon into the mixing bowl.
- Add a pinch of salt and mix thoroughly. Set aside until couscous is ready.
Pearl Couscous
- Bring vegetable broth to a boil and add in pearl couscous.
- Reduce heat to a gentle simmer and stir occasionally.
- Remove from heat when the broth has been completely absorbed.
- Stir in the olive oil to keep the couscous from sticking.
Scallops
- Wash and prepare the scallops.
- Melt butter along with olive oil in a large sauté pan.
- Bring temperature down, near medium-high, to where the butter does not burn or brown. Place scallops quickly in the melted butter.
- After 2-3 minutes, when the sides of the scallops begin to brown and caramelize, use nonstick tongs to flip them.
- In another 1-3 minutes, remove from heat.
Wild Mushrooms
- Thoroughly wash and chop the mushrooms coarsely.
- Melt the butter in a large sauté pan.
- Add the chopped mushrooms to the pan, stirring frequently for about 8 minutes, or until mushrooms have absorbed the butter.
Plating
- Add the couscous to the serving dish, then top with gremolata. Scallops and wild mushrooms can be placed either on top or on the side. Serve, and enjoy!
