Foodie Photo — July Seafood
Posted by Shannon on 07/11/2011
Israeli couscous, lightly seared sea scallops, Italian parsley
Location: The apartment
Date: July 7, 2011
Reason: Our first dinner living together, during a rare/mutual day off together!
Notes: Though most people prepare scallops traditionally (with a crispy browned exterior edge) this dish calls for a lighter touch and even less time in the pan. Nestled on top of a pearl-type couscous that was cooked with chicken broth. Black pepper cracked fresh, and Italian parsley are the final garnish. Be aware, there is a distinct difference from “flat leaf.” The more tender preparation of the scallop showcased the similarly delightful texture of my favorite/chunkier couscous type. A pan-seared scallop’s crunch would have been wrong in tandem with this texture. Light, delicious and refreshing paired with a light beer!