INGREDIENTS!
Sea Scallops
Israeli Couscous
Spanish Onion
Red,Orange or Yellow Pepper
Smoked Bacon
Flat Leaf Parsley
Sazon Seasoning
Black Pepper
Kosher or Sea Salt
Cook 1/2 cup of couscous in boiling water until tender,strain and rinse in colander and set aside.In a saute pan add 1 strip of chopped smoked bacon and render the fat.When the bacon is cooked and slightly crispy add a few strips of sliced Spanish onion and sliced red,orange or yellow pepper.Saute about a minute or so.When the onions are soft add the couscous and acouple pinches of the sazon seasoning and give it a few tosses.Next add about 3-4oz. of chicken stock and let reduce to about 1/2.After it reduces add the parsley and toss.
In a non-stick pan cook the scallops with alittle salt and pepper.Make sure the pan is plenty hot.When turning the scallops you should have no resistance,You want nice caramalization on both sides.To plate this dish put the couscous down first and arrange the scallops in the center of the plate.I hope you enjoy this dish,I sure do.Make sure that you use a really good smoked bacon,it makes a huge difference.
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