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Sea Scallops with Sherry and Saffron Couscous

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?
  • 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
  • Smoothis
    10 MAY, 2009
    they've all been fabulous, but this really fell well below the bar.

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