Happy Birthday Honey!

It's Greg's birthday so I wanted to make something special and what could be better than Seared Scallops and Saffron Couscous? I was a lil disappointed cuz I got some HUGE scallops but they totally shrank on me! They tasted great but somehow smaller scallops just don't look as impressive. Oh well, the saffron was amazing in the couscous though and my honey was a happy birthday boy, which is all that matters in the end!

Ingredients:


6 large scallops
Salt and pepper
1/4 c all-purpose flour
1/4 c parmesan cheese, divided
1 Tbsp olive oil
1 Tbsp unsalted butter
1 Tbsp shallots, minced
Pinch of saffron
1/4 c dry white wine
1 c chicken stock
1/4 tsp dried thyme
1/2 c couscous
Parsley, for garnish


Prep:


1. Season scallops on both sides with salt and pepper. Mix flour and half of the parmesan on a plate and dredge the scallops, shaking off excess.


2. Heat oil in a pan with a lid over medium-high heat. Add scallops and cook until golden brown and caramelized, about 2-3 minutes on each side. Set aside on a plate covered with foil.


3. Add butter and melt. Add shallots and saffron; cook, stirring, until translucent. Deglaze pan with wine, scraping browned bits from bottom of pan with a wooden spoon. Simmer until wine is reduced by 1/2. Add stock, thyme, and salt. Bring to a boil and add couscous.


4. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover and stir in the remaining parmesan. Serve with scallops on top garnished with parsley.