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–+ servings

Pearl Couscous with Seared Scallops and Wild Mushrooms Recipe

Michael Kahn
Servings 4 people
Course Main Course
Cuisine Mediterranean

Ingredients  

Gremolata
  • 1 bunch Flat-leaf parsley Finely chopped
  • 3 sprigs Basil Finely chopped
  • 4 cloves Garlic Finely chopped or grated
  • 1 Lemon For zesting
  • 1 pinch Salt
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

Method 

Gremolata
  1. Finely chop the parsley, basil, and garlic, and add to a mixing bowl.
  2. Zest the entire lemon into the mixing bowl.
  3. Add a pinch of salt and mix thoroughly. Set aside until couscous is ready.
Pearl Couscous
  1. Bring vegetable broth to a boil and add in pearl couscous.
  2. Reduce heat to a gentle simmer and stir occasionally.
  3. Remove from heat when the broth has been completely absorbed.
  4. Stir in the olive oil to keep the couscous from sticking.
Scallops
  1. Wash and prepare the scallops.
  2. Melt butter along with olive oil in a large sauté pan.
  3. Bring temperature down, near medium-high, to where the butter does not burn or brown. Place scallops quickly in the melted butter.
  4. After 2-3 minutes, when the sides of the scallops begin to brown and caramelize, use nonstick tongs to flip them.
  5. In another 1-3 minutes, remove from heat.
Wild Mushrooms
  1. Thoroughly wash and chop the mushrooms coarsely.
  2. Melt the butter in a large sauté pan.
  3. Add the chopped mushrooms to the pan, stirring frequently for about 8 minutes, or until mushrooms have absorbed the butter.
Plating
  1. 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!
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