by melissav
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A&M's Testing Notes:
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1
lemon
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1 cup
diced onion
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1.25 cups
israeli couscous
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2 cups
chicken broth
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1 tablespoon
capers
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5
caper berries, halved lengthwise
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2 tablespoons
chopped parsley
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Preheat the over to 350 degrees.
Ask the hotline about this step!Slice the lemon very thinly. Place on a baking sheet, drizzle with olive oil, salt, and pepper.
Ask the hotline about this step!Roast the lemons until lightly golden, about 15 minutes. Watch carefully at the end as you don't want the lemons to burn.
Ask the hotline about this step!Remove from the oven, let cool, and chop. I find it is easiest to do this using scissors - just snip in small pieces. Set aside.
Ask the hotline about this step!Saute the onion in a saucepan over medium high heat until lightly golden. Season lightly with salt and pepper
Ask the hotline about this step!Add couscous and saute until golden, about 4 minutes.
Ask the hotline about this step!Add 2 cups chicken broth, the lemon pieces, and capers. Bring to a simmer and cover, stirring occasionally for about 10 minutes. About two minutes before it is done, add the caper berries.
Ask the hotline about this step!Season to taste with salt and pepper and stir in parsley.
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2 tablespoons
minced shallots
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2 tablespoons
white wine
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2 tablespoons
chicken broth
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1
lemon, zest and juice (about 2-3TB)
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1/4 cup
creme fraiche
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olive oil
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salt and pepper
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8
scallops (preferably dry scallops, not in any preservatives)
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saute the shallots in a bit of olive oil over medium heat until translucent.
Ask the hotline about this step!Add the wine and cook until almost evaporated.
Ask the hotline about this step!Add the broth and reduce for about 3 minutes.
Ask the hotline about this step!Add the lemon juice and zest and the creme fraiche.
Ask the hotline about this step!Simmer for 2-3 minutes and season to taste with salt and pepper.
Ask the hotline about this step!Sear the scallops over high heat in a bit of olive oil until golden, about 1.5 minutes per side.
Ask the hotline about this step!Put a scoop of couscous in a shallow bowl. Top with the scallops and drizzle with the sauce.
Ask the hotline about this step!I made this recipe for a surprise dinner! It was my 1st time cooking scallops too! We really really love the dish. I like how the lemon ties the dishes together. I will be making this again very soon, probably again this week! Thank you for a wonderful recipe!
The couscous and the drizzle sauce were terrific complements to the scallops. My husband and I liked how the flavor of the scallop wasn't lost when paired with such powerful ingredients, like the caperberries and capers. Thank you!
Just now saw this. So glad you enjoyed the dish. Thanks for the feedback.
Made this tonight for dinner. It was just wonderful!! Really loved in particular the roasted lemon bits mixed into the couscous with the capers and caperberries. I'm going to look at other recipes for doing that. And the lemon creme fraiche drizzle was perfect! Thanks-
Hi Suzanne - I'm so glad you enjoyed the dish. I got the idea for the roasted lemon here -- http://www.foodandwine.com/recipes/sauteed-chicken-with-olives-capers-and-roasted-lemons. This is a pretty good recipe for boneless skinless chicken breasts as they stay nice and moist.
Roasted lemon and capers....YUM! Congratulations on a well done dish.
Wonderful ingredients and recipe. Congrats!
Thank you. I just made your broccoli on Monday (again) and it is such a great dish!
Congrats melissa.. love the roasted lemon!..no idea how I'm going to pick just one scallop recipe!
Thank you! I was torn too because I really enjoyed LND's scallops as well. I made them last week and they were yummy!
Another great recipe! This is going to be tough to choose...
CONGRATS on being a finalist! This looks wonderful! Looks like I'll be cooking scallops the next couple nights for dinner since both recipes look so great. I love caper and lemon flavors with fish. How did the rosemary ciabatta go for you?
Hi Melissav! I just saw your comment you posted on the stickiness and just posted a response with several suggestions. Sorry!! Ciabatta can be a pretty sticky dough by definition. Hopefully my suggestions help - please feel free to comment back there.
Congratulations melissav. I love every ingredient you have used in this recipe!
I've been looking for just the right recipe to try cooking israeli couscous. Congratulations!
melissav, this is just lovely - my mouth is watering! Congrats to you!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
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Shallot, creme fraiche, caper berries, lemon, salt-packed capers, onion, Israeli couscous, parsley and scallop.
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Sarah Shatz, our photographer, calls these days with the three of us (Merrill, Amanda and Kristen) working away in the kitchen, our "Jane Austen" moments.
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Slice the lemons as thinly as possible.
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They should glow like an old window pane.
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Note Merrill's new shirt -- cool lace detailing, right?
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We chose to put the lemons on parchment for roasting because most of Amanda's pans would react with the citrus, and we didn't want that.
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Amanda dabs each lemon slice with a little olive oil -- they're also seasoned with salt and pepper.
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Love the cheerful packaging -- it seems to be saying: "Lucky you to be eating couscous!"
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These are salt-packed capers, which we used because that's what Amanda has. A friend brought her a pound of them from Sicily and you know what? It takes a long time to work your way through a pound of capers. Salt-packed capers are no different from those in brine, except that you have to rinse them well before using.
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Caper berries -- used to be fashionable and now they're surprisingly hard to find. Kristen tracked them down and had to pick them one by one out of an olive mix bin. People kept peering over her shoulder and saying, "Wow, you really like those things, don't you?"
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The food52 world headquarters.
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Merrill made the sauce, first softening shallots in butter, then adding white wine (well, Cava, because that's what we had).
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There it goes, bubbing away.
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Next in went some chicken broth and lemon juice and zest.
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And finally, the piece de resistance, creme fraiche.
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Mmm-mmm!
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Meanwhile, Amanda prepared the couscous by first softening onion in olive oil until it was nice and golden brown. Then like you do with risotto, we add the couscous and toast it.
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Pretty little couscous.
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Time for broth.
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And then roasted lemon slices -- melissav has you snip them with scissors. Brilliant!
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You bring this to a simmer and then cover it and cook it for 10 minutes.
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Finally, you blend in parsley and those mysterious caper berries.
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Time to saute the scallops.
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Merrill keeps a close eye over the scallops.
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And it pays off, they're perfectly cooked.
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Made this recipe tonight - added fresh spinach to the couscous - best meal I have had in a while! The lemon sauce makes this dish amazing!