Today we have a very versatile dish. Our scallops and couscous and be served as a great party apetizer or add a vegetable and you have yourself a really wonderfull flavor packed entree. The sun-dried tomatos give a real nice flavor and texture to the couscous while the Saffron beuree blanc over top really brings everything together.

Ingredients:

• 12-16 Scallops

Couscous:

• 2 cups couscous
• ½ cup sun-dried tomatoes
• 2 cups chicken stock
• 2 Tbsp butter

Saffron Beurre Blanc:

• 2 cups white wine
• ¼ cup heavy cream
• 3 shallots minced
• 6 sprigs fresh thyme
• 1 lemon juice of
• 1lb un-salted butter
• 1 tsp saffron

Method:

Saffron Beurre Blanc:

1. In a saucepot place white wine, cream, shallots and thyme cook until almost dry.
2. Turn the heat to medium and slowly whisk in the cold butter a little at a time.
3. When all of the butter is incorporated to the pan strain the sauce.
4. Once the sauce is strained add the saffron and mix in well, place sauce somewhere warm.

Couscous:

1. Place chicken stock and sun-dried tomatoes in a saucepot and bring to a boil.
2. Place couscous in a bowl and cover with the hot chicken stock, wrap with plastic wrap and let stand for five minutes.
3. After five minutes remove wrap and fold in the butter, season with salt and pepper and serve warm.

Scallops:

1. Cover a large sauté pan with oil and place over high heat, once the pan is hot place the scallops one at a time in the pan. Do not over crowd the pan.
2. Cook the scallops till dark brown about 1-2 minutes, if they start to burn turn down heat to medium.
3. Turn the scallops over and cook on other side about 1-2 more minutes.
4. The scallops should be finished remove from heat and serve. If you want the scallops cooked more you can place them in the oven for a longer time.

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