Mushroom-Leek Scallops Over Israeli Couscous




Back to a fish recipe, now that we’ve posted a recipe to satisfy our rib lovers. : ) We decided to serve this recipe (original from Eating Well) on some Israeli couscous. I’ve decided that Israeli couscous is such a great addition to any dish. It’s a nice break from just using rice or traditional pasta. This dish is actually healthy too — and delicious! The scallops we got were soo tasty. If you don’t like cilantro, sub in parsley (which is what the original recipe called for). You can also use brandy instead of dry vermouth. Make sure you cook the leeks long enough or they will be tough (ick!). If you need some heat, sprinkle on some red pepper flakes. Serves 4.

One other note - on the scallops is to be sure you're cooking on a HOT pan/skillet. In order to get a great scallop you have to sear that puppy. So throw it on a hot pan with the oil and don't touch until it's time to flip. This will ensure a perfect sear a super flavorful scallop! Enjoy.

Ingredients

  • 1 box Israeli couscous
  • 4 teaspoons extra-virgin olive oil, divided
  • 10 ounces mushrooms, sliced
  • 2 cups thinly sliced leeks, white and light green parts only (about 2 leeks)
  • 1/4 cup dry vermouth
  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1 pound large dry sea scallops

Directions

  1. Prepare couscous according to directions on box.Meanwhile, heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes.
  2. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add vermouth and broth; cook until reduced and thickened, about 30 seconds.
  3. Remove from the heat and stir in sour cream, cilantro, 1/4 teaspoon salt and pepper to taste. Cover and set aside.
  4. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side.
  5. To serve, place some of the couscous and then leek-mushroom mixture on each plate and top with scallops.

31 comments:

Elra said...

Oh, that look so delicious. Scallops been always one of my favorite seafood!

Cherie said...

Those scallops look perfect!

Esi said...

Well as you know I am recently a ginormous fan of Israeli couscous and you really can't beat a well-seared scallop. Looks like a great meal!

Sarah Alaoui said...

this sounds delicious, mushrooms/couscous-->yum combo.

Kerstin said...

I love scallops but haven't attempted to cook them at home yet. Yours look so perfect! Actually, the whole dish looks like something you'd get at a restaurant - so well done!

HannahBanana aka Amanda said...

I am so in love with scallops! This dish sounds fantastic. I've never had Israeli couscous! Must try soon. Thanks for the recipe.

♥peachkins♥ said...

This dish is very elegant. I love that bowl!

bucatar maniac said...

MMMMMMM,it looks delicious. I love couscous and mushrooms!!

Karine said...

It looks great! I love scaollops too and I believe you made a good choice the substituting the parsley for the cilantro.

Erica said...

I agree- israeli cous cous is just such a great grain! This dish looks great- love that it contains a protein, veggies, and grains! Its like the perfect complete dinner

Heavenly Housewife said...

What a beautiful dish. It looks and sounds amazing!

zested said...

I love scallops but have never worked up the courage to cook them myself. This makes me think maybe it's not so hard.. Beautiful first photo.

Olga said...

This reminds me I've still never cooked scallops.
Such a pretty dish (and I like the green napkin).
Perhaps I should give Israeli cous cous another try: I did not love it the first time I had it.

Grace said...

the scallops look perfectly seared. although i prefer ribs myself, i can't deny how lovely this dish is!

Melissa said...

I think I would keep the cilantro in there, it adds so much flavor! I know some people really don't like it though. This looks really good, especially with the Israeli couscous.

sara said...

Wow, those scallops look damn good. You have 2 of my favorite things to eat, pasta and shellfish. Yum!

Dee said...

This look divine! I cannot tell you the times most recently when I have paused in the market to ponder the possibility of Israeli Couscous! So glad you have posted this wonderful recipe.

Rose said...

Wonderful! I love Eating Well (such a good site!). Israeli couscous though... I keep trying...and failing to enjoy it. You're inspiring me to try it again :D

It always cracks me up how similar our cooking/eating styles are! Have a great weekend.

Mary said...

This really is a must try. Love scallops. Love Israeli couscous. I hope you are having a wonderful day.

Megan said...

This looks amazing! It's too bad I don't like scallops -- they have to be one of the few things I just don't enjoy. The rest of the recipe sounds fabulous to me though. I'm always making things with Israeli couscous. Love the texture of it!

Gloria said...

This is yummy,yummy! nice! gloria

Teanna said...

Wow! I have never thought of combining scallops and cous cous, but the textures definitely would work so well together! Gorgeous job!

Jolita said...

I wish I could find scallops in my neighbourhood!!! I would definitely try this recipe as it looks so great!!!

Big boys Oven said...

Those scallop looks so devine, just terrific fo a romantic dinner over a bottle of white wine!

p/s photos are amazing!

Donna-FFW said...

This looks like one lovely flavorful dish. Elegant actually.

petite nyonya said...

I browsed through your blog the other night but had to rush off before I can submit a comment. I purposely returned today because I just can't get the succulent and delicious-looking scallops off my mind! I don't know where to get Israeli couscous here, but I would love to try this using the normal couscous I have. Thanks for sharing the recipe!

lisaiscooking said...

I love all the parts of this. Sounds like a great dish!

Hornsfan said...

This looks delicious - where did you find Israeli couscous?? It looks quite tasty!

My Carolina Kitchen said...

We love scallops and I have a bag of Israeli couscous on the shelf I've never used (don't tell on me). Looks like I've found the perfect recipe.
Sam

My Little Space said...

Oh my, this is really my type of food! Mouth watering..:p

Taste of Beirut said...

Looks great! Israeli couscous, though? It is Lebanese or Jordanian or Palestinian couscous! We came up with it thousands of years ago!

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