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Sea Scallops With Sherry and Saffron Couscous

Sea Scallops With Sherry and Saffron Couscous

The scallops and couscous are prepared in the same saute pan.

Martha Stewart Living, November 2001 http://www.marthastewart.com/339897/sea-scallops-with-sherry-and-saffron-cou
3.4
Rated
68100(10)10
  • Yield Serves 4

Ingredients

    • 1 pound sea scallops, muscles removed and discarded
    • 1 1/2 teaspoons coarse salt
    • 1/4 teaspoon freshly ground pepper
    • 3 tablespoons olive oil
    • 1/4 cup dry sherry
    • 2 1/2 cups homemade or low-sodium canned chicken stock
    • 3 tablespoons unsalted butter, cut into small pieces
    • Pinch of saffron
    • 1 tablespoon fresh thyme
    • 2 cups couscous

Directions

  1. 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.
  2. Return pan to heat. Deglaze 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 1/2 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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