So, I have not been keeping up with blogging. Fitting since I've barely done any cooking recently. However, after a couple of incredible stressful and busy weeks at school and 3 major projects submitted today, I arrived home and decided it was my turn to cook!
After an ill-fated trip to Whole Foods without a wallet during rush hour, I regrouped, gather my materials and started cooking! I had randomly come across this recipe on Food 52 earlier in the day when looking up a farro and roasted mushroom dish I plan to make over the weekend. I've been eyeing the israeli couscous in my cabinet and waiting for the day I can recreate my israeli couscous, ramps, asparagus and mushroom dish from last spring, it's almost time!
With the scallop this dish becomes a meal, especially when accompanied by a little arugula, watercress and radish salad in a dijon vinaigrette. We drank an old standby, Kung Fu Girl Reisling from Washington which is always lovely and the price is right.
ISRAELI COUSCOUS WITH ROASTED LEMONS AND CAPERS TOPPED WITH A SCALLOP AND CREME FRAICHE DRIZZLE
1 cup diced onion
1 1/4 cups israeli couscous
2 cups chicken broth
1 tablespoon capers
5 caper berries, halved lengthwise
2 tablespoons chopped parsley
salt & pepper to taste
-Preheat the over to 350 degrees.
-Slice the lemon very thinly, I used a mandolin. Place on a baking sheet lined with foil, drizzle with olive oil, salt, and pepper.
-Roast the lemons until lightly golden, about 15 minutes. I set the timer for 10 minutes and then checked in 1-2 minute increments so the lemons didn't burn.
-Remove from the oven, let cool, and chop.
-Heat oil in a sauce pan, saute onion with salt and pepper until softened
-Add couscous and saute until golden, about 4 minutes.
-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.
-Season to taste with salt and pepper and stir in parsley
Scallop and Creme Fraiche Drizzle:
2 tablespoons minced shallots
2 tablespoons white wine
2 tablespoons chicken broth
Zest of 1 lemon
Juice of 1 large lemon
1/4 cup creme fraiche
salt and pepper
2 large scallops
-Saute the shallots in a bit of olive oil over medium heat until translucent.
-Add the wine and cook until almost evaporated.
-Add the broth and reduce for about 3 minutes.
-Add the lemon juice and zest and the creme fraiche and stir.
-Simmer for 2-3 minutes and season to taste with salt and pepper.
-Heat pan over high heat. Sear scallops on each side for about 1 1/2 minutes or until scallop is just barely cooked through
-Lay down some couscous on a plate, top with a scallop and drizzle with creme fraiche