- 3 cups chicken or vegetable stock
- 1 pinch saffron threads about .01 ounces
- 1 tablespoon extra virgin olive oil
- 2 shallots peeled and thinly sliced into rounds
- ½ teaspoon crushed red pepper plus more, if desired
- 2 tablespoons butter
- 1 cup pearl couscous
- 1 pound dry sea scallops side muscle removed
- Salt and pepper to taste
- ⅓ cup fresh parsley leaves finely chopped
Cook the Shallots:
Heat the oil in a wide pot over medium heat. Add the shallots and cook, stirring regularly, for 6-7 minutes until softened and golden brown. Be careful not to burn them. Season lightly with salt and pepper.
Toast the Couscous:
Add the crushed red pepper and toss to coat. Melt the butter into the pan. Once melted, add the couscous and cook, tossing occasionally, for 2-3 minutes until toasted and golden brown.
Simmer the Saffron Broth:
Cook the Scallops:
Pat the scallops dry and season with salt and pepper. Turn the heat on the broth to medium-low. Nestle the scallops into the broth and cover. Cook for 5 minutes. Turn off the heat and remove the lid.
If the scallops seem slightly underdone, just cover them again and allow the residual heat and steam in the pan to cook them for another minute or two. Be careful not to overcook them.
Calories: 663kcal | Carbohydrates: 79g | Protein: 39g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 1015mg | Potassium: 746mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1341IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 3mg