Ingredients35 m servings 566 cals
- Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.
- Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper.
- Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.
Per Serving: 566 calories; 22.1 g fat; 50.4 g carbohydrates; 37.1 g protein; 87 mg cholesterol; 1015 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very good way to fix scallops. Do all the prep first because cooking needs attention. Served with steamed broccoli with Raspberry Enlightenment, and sauvignon blanc.
I was skeptical about this dish as I was making it because I didn't think the scallop mixture would have enough flavor to enhance the couscous, but I was wrong. It was very tasty. The parsley g...
The scallops came out like a normal scampi, but there wasn't enough sauce to give the couscous flavor throughout.