Thursday, April 21, 2011

Israeli Couscous with Roasted Lemons and Capers Topped with a Scallop and Creme Fraiche Drizzle

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.



1 lemon
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
olive oil
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
olive oil
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

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