Reviews (2)        Add Rating & Review     61 Ratings   5 star values:        11    4 star values:        11    3 star values:        26    2 star values:        9    1 star values:        4                Martha Stewart Member     Rating: Unrated       05/10/2009   The first part of my comment didn't post, and I didn't save it. Basically, the scallops were entirely too salty. And when I made the couscous, I scraped out more than 3/4 of the brown bits from the pan first, and I didn't add the additional 1/2 teaspoon of salt, and it was still to salty. I have tried many of Martha's recipes, and         Martha Stewart Member     Rating: Unrated       05/10/2009   they've all been fabulous, but this really fell well below the bar.

Back to Sea Scallops with Sherry and Saffron Couscous All Reviews for Sea Scallops with Sherry and Saffron Couscous - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Sea Scallops with Sherry and Saffron Couscous Credit: LIsa Hubbard Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound sea scallops, muscles removed and discarded 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons olive oil 1/4 cup dry sherry 2 1/2 cups homemade or low-sodium canned chicken stock 3 tablespoons unsalted butter, cut into small pieces Pinch of saffron 1 tablespoon fresh thyme 2 cups couscous

Gallery Sea Scallops with Sherry and Saffron Couscous Credit: LIsa Hubbard

Recipe Summary Servings: 4

Sea Scallops with Sherry and Saffron Couscous      Credit: LIsa Hubbard

Sea Scallops with Sherry and Saffron Couscous

Credit: LIsa Hubbard

Sea Scallops with Sherry and Saffron Couscous

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound sea scallops, muscles removed and discarded 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons olive oil 1/4 cup dry sherry 2 1/2 cups homemade or low-sodium canned chicken stock 3 tablespoons unsalted butter, cut into small pieces Pinch of saffron 1 tablespoon fresh thyme 2 cups couscous

Directions

Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.

Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.

Reviews (2)

 Add Rating & Review     61 Ratings   5 star values:        11    4 star values:        11    3 star values:        26    2 star values:        9    1 star values:        4        

   Martha Stewart Member     Rating: Unrated       05/10/2009   The first part of my comment didn't post, and I didn't save it. Basically, the scallops were entirely too salty. And when I made the couscous, I scraped out more than 3/4 of the brown bits from the pan first, and I didn't add the additional 1/2 teaspoon of salt, and it was still to salty. I have tried many of Martha's recipes, and         Martha Stewart Member     Rating: Unrated       05/10/2009   they've all been fabulous, but this really fell well below the bar.

Reviews (2)

Add Rating & Review     61 Ratings   5 star values:        11    4 star values:        11    3 star values:        26    2 star values:        9    1 star values:        4

Add Rating & Review

61 Ratings 5 star values: 11 4 star values: 11 3 star values: 26 2 star values: 9 1 star values: 4

61 Ratings 5 star values: 11 4 star values: 11 3 star values: 26 2 star values: 9 1 star values: 4

61 Ratings 5 star values: 11 4 star values: 11 3 star values: 26 2 star values: 9 1 star values: 4

  • 5 star values: 11 4 star values: 11 3 star values: 26 2 star values: 9 1 star values: 4

    Martha Stewart Member     Rating: Unrated       05/10/2009   The first part of my comment didn't post, and I didn't save it. Basically, the scallops were entirely too salty. And when I made the couscous, I scraped out more than 3/4 of the brown bits from the pan first, and I didn't add the additional 1/2 teaspoon of salt, and it was still to salty. I have tried many of Martha's recipes, and  

Martha Stewart Member     Rating: Unrated       05/10/2009   they've all been fabulous, but this really fell well below the bar.

    Martha Stewart Member

    Rating: Unrated 05/10/2009

The first part of my comment didn’t post, and I didn’t save it. Basically, the scallops were entirely too salty. And when I made the couscous, I scraped out more than 3/4 of the brown bits from the pan first, and I didn’t add the additional 1/2 teaspoon of salt, and it was still to salty. I have tried many of Martha’s recipes, and

Rating: Unrated

they’ve all been fabulous, but this really fell well below the bar.

All Reviews for Sea Scallops with Sherry and Saffron Couscous

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sea Scallops with Sherry and Saffron Couscous

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest