I have a question about the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle"
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You can cook the scallops in one batch but you don't want to crowd.
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.
Keep wine & water cool all day (yes, even at the beach).
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