Pearl Couscous with Seared Scallops and Wild Mushrooms Recipe
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This RiceSelect® Pearl Couscous with Seared Scallops, Wild Mushrooms, and a fresh gremolata is everything you want in a fall recipe—luxurious yet simple, with flavors that speak of the season.
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When the air turns crisp and the holidays draw near, there’s nothing more satisfying than a dish that brings both comfort and elegance to the table.
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Ingredients
Gremolata
Parsley
Basil
Garlic
Lemon
Salt
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Step 01
Gremolata
Finely chop the parsley, basil, and garlic, and add to a mixing bowl.
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Step 02
Zest the entire lemon into the mixing bowl. Add a pinch of salt and mix thoroughly. Set aside until couscous is ready.
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Step 03
Pearl Couscous
Bring vegetable broth to a boil and add in pearl couscous. Reduce heat to a gentle simmer and stir occasionally.
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Step 04
Remove from heat when the broth has been completely absorbed. Stir in the olive oil to keep the couscous from sticking.
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Step 05
Scallops
Wash and prepare the scallops. Melt butter along with olive oil in a large sauté pan.
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