Scallops over Israeli Couscous

  • Scallops (~5 per person)
  • Israeli couscous
  • Garlic
  • Olive oil
  • Butter
  • Parsley
  • White wine
  • Parmigiano cheese

Wash and dry scallops. Warm up olive oil and butter in a pan at medium low heat. Add peeled garlic clove. Add wine, chopped parsley and grated cheese. Mix constantly. Once the parsley is wilted (2-3 minutes), increase the heat to medium high, and add the scallops. Add a little pepper. Cook for 6-8 minutes. Serve on couscous with a sprinkle of parsley and cheese.

Adapted from:


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