Seafood/Pan-Seared Scallops and Shrimp over Couscous provencale with Lemon Butter and Pesto

By latin1

Ingredients

• Couscous Provencale
• 2 cups Israeli toasted Pasta Couscous
• 4 cups water
• 1/2 cup unpeeled zucchini and yellow squash, diced
• 1 small red pepper, diced
• 1 small red onion, diced
• pinch of sffron
• 3 tbsp basil pesto
• Lemon Butter
• zest and juice of 2 lemons
• 3/4 cup dry white wine
• 1 shallot, peeled and chopped finely
• 6 black peppercorns
• 1 # unsalted butter, cold and cut into 1/2" cubes
• Scallops and Shrimp
• 2 lemons, halved
• 1 cup dry white wine
• 12 large sea scallops
• 12 large shrimp
• vegetable oil for searing
• salt and pepper to taste
• basil pesto and fresh basil leaves for garnish

Details

Servings 4

Preparation

Step 1

Couscous
Simmer all ingredients except saffron and pesto for 8-10 minutes, stirring occasionally, until water is absorbed. Add saffron after 5 minutes. Once water is absorbed stir in pesto. Tast and correct seasoning.

Lemon Butter
Combine all ingredients except butter in saucepan over medium heat. Bring to boil, boil until liquid is reduced by half. Add butter in small amounts, whisking steadily until mixtur. do not overcooke emulsifies and becomes smooth. Strain and keep warm over simmering water until ready to use.

Scallops and Shrimp
Squeeze lemon juice into large pot of water; add lemon halves and wine; bring to a boil and reduce heat.
Poach scallops in the simmering liquid for 4 minutes. drain and cool enough to handle. Remove small, tough muscle found on one side of scallop. Season scallops with salt and pepper.
Heat large skillet over high heat. Add small amount of oil. Sear 4 scallops at a time until golden brown about 1-2 minutes on each side. Do not overcook, or meat will be tough. Remove, set aside and continue searing until all are cooked.
Season shrimp with salt and pepper. Sear in same hot oil for 1-1 1/2 minutes on each side until meat is opaque and just cooked through. do not overcook, or meat will be tough.
Divide couscous among four plates. Alternate 3 scallops and 3 shrimp per plate. Drizzle with lemon butter and place a dab of pesto on each scallop. Garnish with basil leaves.