Caramelized Sea Scallops & Pearl Couscous with Tomatoes

Sea Scallops are a favorite of ours. We used the recipe for Thomas Keller's Caramelized Sea Scallops from Ad-Hoc.  You can get the recipe from our blog of: June 25, 2016. Click the date to get the recipe. The scallops have intense flavors, they are a quick sauté and they go with so many different sides. 

Because Tomatoes are in season, we decided to make a new recipe: Pearl Couscous with Tomatoes from American Masala by Suvir Saran. It was the perfect foil for the scallops. We will make this couscous again.

Pearl Couscous with Tomatoes

American Masala

Suvir Saran

Serves 4 to 6

2        tablespoons extra-virgin olive oil

1        dried red chile

½       cinnamon stick

½       teaspoon ground peppercorns

2        medium red onions, quartered and
  thinly sliced

2        teaspoons kosher salt

3        medium tomatoes, chopped

1        cup large pearl couscous

4        cups water

1        tablespoon unsalted butter

Heat the oil with the chile, cinnamon, and ground peppercorns in a large skillet over medium-high heat until the cinnamon starts to unfurl, 2-1/2 to 3 minutes. Add the onions and salt and cook, stirring often, until the onions are soft, about 3 minutes. Add the tomatoes and cook until they're thick and jammy, stirring often, about 5 minutes.

Stir in the couscous and cook for 1 minute, and then pour in 1 cup of water. Once the water comes to a simmer, reduce the heat to medium. Cook until the couscous sticks to the bottom of the skillet and the water is absorbed, stirring occasionally and scraping the bottom of the skillet in a back-and-forth motion for 3 to 4 minutes. Add another cup of water and cook until the water is absorbed, still stirring and scraping the pan, for 5 to 6 minutes. Add the remaining cup of water and cook until the water is absorbed, stirring and scraping occasionally, 7 to 8 minutes. Add 1 more cup of water and cook until the couscous is very sticky, stirring and scraping in a back-and-forth motion occasionally for about 10 minutes. Turn the heat to its low­est setting and cook 2 minutes longer. Cover the skillet and turn off the heat. Let the couscous sit 5 minutes and then serve.

MADE IN THE RISOTTO STYLE, pearl couscous (sometimes called Israeli cous­cous) has a great toothsome pastalike quality and is creamy and outrageously tasty. It's .. excellent as a side dish, or can be served on its own or with some added Parmigiano-Reggiano cheese, some broiled shrimp, or pan-seared scallops. For even more depth of flavor, use vegetable, chicken, or beef stock instead of water.