Scallops on Israeli Couscous

Just before Christmas (2011) we spent a week in Bluey's Beach just south of Forster on the NSW coast.  A wonderful week of swimming and good food and one of the culinary highlights was a dinner at Kingfisher Restaurant, part of Bluey's Retreat.  Whilst dinner was great (try the Pork Belly - out of this world), we were served an ingredient that I had never come across before.  After talking to the chef we learned that it was Israeli Couscous.  Not actually couscous at all (much larger and rounder grains), but stunning all the same.  The dish in this post is not the one we had at the Kingfisher but I wanted to give them some credit for introducing me to this wonderful ingredient.

Israeli couscous (also known as pearl couscous) forms a wonderful base that you could use in many dishes, it absorbs flavours wonderfully and adds great texture to a dish.  This particular dish is one I served to friends on New Years Eve.  Very quick to prepare and plate so it doesn't interrupt the flow of a dinner party.  The proportions below are starter size but you could make a main course by increasing the quantities appropriately

Scallops on Israeli Couscous

• Scallops (4 per person)
• Israeli Couscous (30 grams per person)
• Stock, good quality chicken or vegetable stock (1/3 cup per person)
• 1 shallot (not spring onion)
• 1 clove of garlic
• Butter
• Parsley to garnish

Pour the stock into a saucepan and add the couscous.  Add some salt if the stock is not already seasoned. 

Chop the shallot and garlic finely and add to a hot pan with some butter.  Once the shallot and garlic has become translucent (don't let it burn), add it to the cooking couscous.  Give it a good stir.  Turn the heat down to a simmer.

Remove the scallop roes if they are still attached.  Make sure the scallops are dry, pat them dry with  kitchen paper if they are not.

Once the couscous has been simmering for a minute or so add some more butter (if necessary) to the pan you just used for the garlic and shallots and return to a high heat.  Add the scallops and after a minute turn the over to cook on the other side.  There is a balance between getting a nice colour on the scallops and overcooking them.  In preference, leave them uncoloured rather than overcooking them.  At this stage the stock should have been mostly absorbed (think restaurant risotto) so it is time to plate.

Spoon 2 - 3 spoons of couscous into each plate along with any reduced stock that remains.  Place the scallops onto and garnish with finely chopped parsley.

Enjoy.

You should be able to find Israeli couscous in good delis or in the international section of good supermarkets.