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.

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.

Ingredients Gremolata Parsley Basil Garlic Lemon Salt

Step 01

Gremolata Finely chop the parsley, basil, and garlic, and add to a mixing bowl.

Step 02

Zest the entire lemon into the mixing bowl. Add a pinch of salt and mix thoroughly. Set aside until couscous is ready.

Step 03

Pearl Couscous Bring vegetable broth to a boil and add in pearl couscous. Reduce heat to a gentle simmer and stir occasionally.

Step 04

Remove from heat when the broth has been completely absorbed. Stir in the olive oil to keep the couscous from sticking.

Step 05

Scallops Wash and prepare the scallops. Melt butter along with olive oil in a large sauté pan.

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