7.13.2010

Moroccan Bay Scallops + Couscous

Darling wanted nothing to do with my meal last night, I can't say why... so I ended up eating both of our portions (one at dinner, one after dance class). It was delicious, and fast. A recipe sans photos, you'll just have to trust me on this one. Adapted from this DALS recipe.

(Serves 2 generously)
1 cup couscous
1/2 lb Bay or Sea Scallops
1 1/4 cup vegetable stock
3 Tbsp butter, divided
white wine
Moroccan spice (recipe below)
scallions
lemon
Parmesan, freshly grated
dollop plain yogurt (optional)

{1} In a small saucepan, bring vegetable stock and 1 Tbsp butter to a boil. Remove from heat, add couscous and cover with lid, allowing couscous to steam for at least 15 minutes. Once stock is absorbed, fluff with fork

{2} Pat scallops dry with towel. Sprinkle generously with Moroccan spice. Melt remaining 2 Tbsp butter in a large frying pan and add a good dash of white wine (you may omit, but you'll miss out on the lovely sauce created). Place scallops spiced side down in pan until scallops begin to whiten (2-3 minutes). While cooking, go ahead and add your spice to the remaining side of scallops. Flip scallops to cook alternate side (2-3 minutes). Keep your eye on them, this process will only take 5-6 minutes total--I told you it was quick, typing this paragraph is probably going to take me longer than cooking the scallops.

{3} Serve. (If you need more color, serve on a small bed of wilted spinach or arugula.) Divide couscous among plates, divvy up the scallops and spoon pan butter/wine/spice juices over the top, freshly grate a little Parmesan over each serving and give the entire plate a good squeeze of lemon. Garnish with dollop of yogurt and scallions.

If you eat alone, feel free to omit the "divvy" and "divide" from step 3.

Pairs wonderfully with a glass of Sauvignon Blanc. (And in case you were wondering, yes, I helped myself to Darling's portion of Sauv as well.)


From DALS:


Below are the spice amounts to sprinkle over one shrimp dinner for four. Triple or quadruple if you want to make a stash to have on hand for the next time. (SJ: I made a larger batch to have on hand as it has been one of those all-around, great mixtures that is easy to use in a lot of different contexts.)


Moroccan Spice
3/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne
1/8 teaspoon cinnamon

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