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Israeli Couscous with Roasted Lemons and Capers topped with Seared Scallops and a Lemon Creme Fraiche Drizzle

Ingredients

  1. Step 1 1 lemon
  2. Step 2 1 cup diced onion
  3. Step 3 1.25 cups israeli couscous
  4. Step 4 2 cups chicken broth
  5. Step 5 1 tablespoon capers
  6. Step 6 5 caper berries, halved lengthwise
  7. Step 7 2 tablespoons chopped parsley
  8. Step 8 olive oil
  9. Step 9 salt & pepper
  10. Step 10 2 tablespoons minced shallots
  11. Step 11 2 tablespoons white wine
  12. Step 12 2 tablespoons chicken broth
  13. Step 13 1 lemon, zest and juice (about 2-3TB)
  14. Step 14 1/4 cup creme fraiche
  15. Step 15 olive oil
  16. Step 16 salt and pepper
  17. Step 17 8 scallops (preferably dry scallops, not in any preservatives)
Israeli Couscous with Roasted Lemons and Capers topped with Seared Scallops and a Lemon Creme Fraiche Drizzle
Calories: Carbohydrate: g Protein: g Fat: g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 2

TAGS

lemon summer Couscou Seafood Spring Grain Parsley side fourth of july memorial day caper Scallop Shallot lemon summer Couscou Seafood Spring Grain Parsley side fourth of july memorial day caper Scallop Shallot lemon summer Couscou Seafood Spring Grain Parsley side fourth of july memorial day caper Scallop Shallot

Directions

  1. Step 1 Preheat the over to 350 degrees.
  2. Step 2 Slice the lemon very thinly. Place on a baking sheet, drizzle with olive oil, salt, and pepper.
  3. Step 3 Roast the lemons until lightly golden, about 15 minutes. Watch carefully at the end as you don't want the lemons to burn.
  4. Step 4 Remove from the oven, let cool, and chop. I find it is easiest to do this using scissors - just snip in small pieces. Set aside.
  5. Step 5 Saute the onion in a saucepan over medium high heat until lightly golden. Season lightly with salt and pepper
  6. Step 6 Add couscous and saute until golden, about 4 minutes.
  7. Step 7 Add 2 cups chicken broth, the lemon pieces, and capers. Bring to a simmer and cover, stirring occasionally for about 10 minutes. About two minutes before it is done, add the caper berries.
  8. Step 8 Season to taste with salt and pepper and stir in parsley.
  9. Step 9 saute the shallots in a bit of olive oil over medium heat until translucent.
  10. Step 10 Add the wine and cook until almost evaporated.
  11. Step 11 Add the broth and reduce for about 3 minutes.
  12. Step 12 Add the lemon juice and zest and the creme fraiche.
  13. Step 13 Simmer for 2-3 minutes and season to taste with salt and pepper.
  14. Step 14 Sear the scallops over high heat in a bit of olive oil until golden, about 1.5 minutes per side.
  15. Step 15 Put a scoop of couscous in a shallow bowl. Top with the scallops and drizzle with the sauce.