Scallops on Couscous

INGREDIENTS

1 ½  cups seafood broth

1    cup couscous

1    tablespoon butter

¼   cup grated Parmigiano-Reggiano cheese

1    tablespoon olive oil

1    shallot, chopped

2    cloves garlic, minced

1    cup Sauvignon Blanc wine

12  small scallops or 6 jumbo scallops sliced in half

½   tablespoon smoked paprika

METHOD

In a medium sauce pan, bring ther watert to a boil and add the couscous and butter. Cover and cook for 8 to 10 min jutes, stirring occasionally, until all the liquid is absorbed. Remove from the heat, mix in the butter and cheese, set aside.

In a large skillet, warm the olive oil over medium heat and add the shallot and garlic. Cook for 2 to 3 minutes and add the wine. When warmed, add the scallops and cook, turning occasionally, for 7 to 8 minutes. Remove from the skillet, sprinkle with the smoked paprika and set aside for serving.

Cook the poaching liquid for 2 to 3 minutes to remove most of the liquid and mix the poaching liquid with the couscous. Serve in four dishes by dividing the couscous evenly and adding 3 scallops per dish.

Adapted from a recipe in Cooking Light magazine