Mushroom-Leek Scallops Over Israeli Couscous

Back to a fish recipe, now that we’ve posted a recipe to satisfy our rib lovers. : ) We decided to serve this recipe (original from Eating Well) on some Israeli couscous. I’ve decided that Israeli couscous is such a great addition to any dish. It’s a nice break from just using rice or traditional pasta. This dish is actually healthy too — and delicious! The scallops we got were soo tasty. If you don’t like cilantro, sub in parsley (which is what the original recipe called for). You can also use brandy instead of dry vermouth. Make sure you cook the leeks long enough or they will be tough (ick!). If you need some heat, sprinkle on some red pepper flakes. Serves 4.

One other note - on the scallops is to be sure you're cooking on a HOT pan/skillet. In order to get a great scallop you have to sear that puppy. So throw it on a hot pan with the oil and don't touch until it's time to flip. This will ensure a perfect sear a super flavorful scallop! Enjoy.

Ingredients

• 1 box Israeli couscous
• 4 teaspoons extra-virgin olive oil, divided
• 10 ounces mushrooms, sliced
• 2 cups thinly sliced leeks, white and light green parts only (about 2 leeks)
• 1/4 cup dry vermouth
• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons reduced-fat sour cream
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1 pound large dry sea scallops
  

Directions

1. Prepare couscous according to directions on box.Meanwhile, heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes.
2. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add vermouth and broth; cook until reduced and thickened, about 30 seconds.
3. Remove from the heat and stir in sour cream, cilantro, 1/4 teaspoon salt and pepper to taste. Cover and set aside.
4. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side.
5. To serve, place some of the couscous and then leek-mushroom mixture on each plate and top with scallops.