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Kylie Thompson
Kylie Thompson

Israeli Couscous with Scallops and Melted Leeks

First, melt the leeks in butter and olive oil. Takes about 30 minutes.

While leeks are melting, prepare couscous according to package instructions. Remove from pan and add a touch of olive oil over medium high heat. Add maitake mushrooms and cook until slightly crispy. Add lemon juice and parsley and mix couscous back in pan.

Once leeks are good and melted, add them to the couscous. Keep warm. Wipe out skillet used for leeks and heat butter and olive oil. Sear sea scallops on both sides for 1.5-2 minutes.

Divide couscous between two bowls and top with scallops. Sooooo good.