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Sea Scallops with Sherry and Saffron Couscous

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Recipe photo courtesy of LISA HUBBARD

Seared sea scallops are served over Moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.

Source: Martha Stewart Living, November 2001
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How would you rate this recipe?
62
  • Smoothis
    10 MAY, 2009
    The first part of my comment didn't post, and I didn't save it. Basically, the scallops were entirely too salty. And when I made the couscous, I scraped out more than 3/4 of the brown bits from the pan first, and I didn't add the additional 1/2 teaspoon of salt, and it was still to salty. I have tried many of Martha's recipes, and
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  • Smoothis
    10 MAY, 2009
    they've all been fabulous, but this really fell well below the bar.
    Reply

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