Cooking the scallops on a bed of Israeli couscous, leeks, and white wine seemed easy and would allow the pearls of pasta to absorb the scallops’ briny liquid. To ensure our scallops finished cooking at the same time as the rest of the dish, we jump-started the leeks and couscous in the microwave, adding garlic and a pinch of sa!ron to subtly perfume the dish. We stirred in wine and boiling water, which started the dish o! hot and shortened the cooking time. Using a very hot oven and sealing the pan with foil promised perfectly (and e"ciently) cooked scallops that steamed atop the couscous. A quick tarragon-orange vinaigrette to drizzle over the finished dish provided an appealing accent that complemented the scallops and leeks without overpowering them.
Source: America's Test Kitchen
BEFORE YOU BEGIN
We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
1) Adjust oven rack to middle position and heat oven to 450 degrees. Combine leeks, couscous, 2 tablespoons oil, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sa!ron, if using, in bowl, cover, and microwave, stirring occasionally, until leeks are softened, about 6 minutes. Stir in boiling water and wine, then transfer mixture to 13 by 9-inch baking dish.
2) Pat scallops dry with paper towels and season with salt and pepper. Nestle scallops into couscous mixture and cover dish tightly with aluminum foil. Bake until couscous is tender, sides of scallops are firm, and centers are opaque, 20 to 25 minutes.
3) Meanwhile, whisk remaining 3 tablespoons oil, tarragon, vinegar, mustard, orange zest and juice, and 1/8 teaspoon salt together in bowl.
4) Remove dish from oven. Drizzle vinaigrette over scallops and serve, passing extra oil separately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 159 (36%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 38.2mg||1 %|
|Potassium 357.9mg||9 %|
|Total Carbohydrate 62.2g||18 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 57.1g|
|Protein 9.4g||13 %|
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Calories per serving: 446
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