A question about a recipe: Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle

I have a question about the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle"

Mary Kay
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Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle
Recipe question for: Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle

2 Comments

melissav
melissav July 11, 2011
Definitely can be doubled but do heed Phyllis' advice about overcrowding. If the pan is overcrowded, the scallops will steam instead of browning and you really want a nicely browned scallop. Good luck and hope you enjoy the dish.
 
phyllis
phyllis July 11, 2011
You can cook the scallops in one batch but you don't want to crowd.
 
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