Sea Scallops With Sherry and Saffron Couscous

By MystiQ

Ingredients

• 1 pound sea scallops, muscles removed and discarded
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons olive oil
• 1/4 cup dry sherry
• 2 1/2 cups homemade or low-sodium canned chicken stock
• 3 tablespoons unsalted butter, cut into small pieces
• Pinch of saffron
• 1 tablespoon fresh thyme
• 2 cups couscous

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.

Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.