Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle

Couscous

• 1 lemon
• 1 cup diced onion
• 1.25 cups israeli couscous
• 2 cups chicken broth
• 1 tablespoon capers
• 5 caper berries, halved lengthwise
• 2 tablespoons chopped parsley
• olive oil
• salt & pepper

1. Preheat the over to 350 degrees.
2. Slice the lemon very thinly. Place on a baking sheet, drizzle with olive oil, salt, and pepper.
3. Roast the lemons until lightly golden, about 15 minutes. Watch carefully at the end as you don't want the lemons to burn.
4. Remove from the oven, let cool, and chop. I find it is easiest to do this using scissors - just snip in small pieces. Set aside.
5. Saute the onion in a saucepan over medium high heat until lightly golden. Season lightly with salt and pepper
6. Add couscous and saute until golden, about 4 minutes.
7. 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.
8. Season to taste with salt and pepper and stir in parsley.

Scallops and Lemon Creme Fraiche Drizzle

• 2 tablespoons minced shallots
• 2 tablespoons white wine
• 2 tablespoons chicken broth
• 1 lemon, zest and juice (about 2-3TB)
• 1/4 cup creme fraiche
• olive oil
• salt and pepper
• 8 scallops (preferably dry scallops, not in any preservatives)

1. saute the shallots in a bit of olive oil over medium heat until translucent.
2. Add the wine and cook until almost evaporated.
3. Add the broth and reduce for about 3 minutes.
4. Add the lemon juice and zest and the creme fraiche.
5. Simmer for 2-3 minutes and season to taste with salt and pepper.
6. Sear the scallops over high heat in a bit of olive oil until golden, about 1.5 minutes per side.
7. Put a scoop of couscous in a shallow bowl. Top with the scallops and drizzle with the sauce.