Steps:
- Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.
- Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper.
- Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 50.4 g, Cholesterol 86.5 mg, Fat 22.1 g, Fiber 2.8 g, Protein 37.1 g, SaturatedFat 6.2 g, Sodium 1014.7 mg, Sugar 0.4 g
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