Scallops with Israeli Couscous Recipe

  • 2 1/2 cups water
  • 2 tablespoons butter, divided
  • 1 teaspoon salt
  • 2 cups pearl (Israeli) couscous
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white wine
  • 2 teaspoons grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • salt and ground black pepper to taste
  • 1 pound bay scallops
  • 4 teaspoons grated Parmesan cheese, or to taste – divided (optional)
  • 1 tablespoon chopped fresh parsley, or to taste (optional)
  1. 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.
  2. 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.
  3. 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.