{"id":1085,"date":"2023-11-15T19:22:10","date_gmt":"2023-11-15T19:22:10","guid":{"rendered":"https:\/\/cookpalette.com\/?page_id=1085"},"modified":"2023-11-15T19:22:10","modified_gmt":"2023-11-15T19:22:10","slug":"sea-scallops-with-pistachio-flageolet-wild-mushroom-couscous","status":"publish","type":"page","link":"https:\/\/colorpalette.com\/cookpalette\/free-fish-shellfish-recipes\/sea-scallops-with-pistachio-flageolet-wild-mushroom-couscous\/","title":{"rendered":"Sea Scallops with Pistachio, Flageolet, & Wild Mushroom Couscous*"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”3\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Sea Scallops with Pistachio, Flageolet, & Wild Mushroom Couscous*<\/h2>\n

Serves 2<\/em><\/p>\n

8 sea scallops with muscles removed
\n1\/2 C mushroom stock
\n1 C couscous, steamed for 18 minutes
\n1\/4 C flageolet beans, rehydrated and cooked
\n2 T pistachios, toasted
\n1\/4 C wild mushrooms, saut\u00e9ed
\nPepper
\n1 T chopped mint<\/p>\n

Harissa<\/h3>\n

50 g red chilies with seeds removed (about 2 oz)
\n2 cloves garlic, chopped
\n1 tsp caraway
\n1-1\/2 tsp cumin
\n2 tsp coriander
\n1 tsp dried mint
\n2 tsp olive oil<\/p>\n

To make the harissa, soak red chilies in water until soft. Combine spices and grind them in a coffee grinder. When chilies are soft, pat them dry with a towel. Put all ingredients in a food processor and blend, adding olive oil to make a thick paste.<\/p>\n

Lightly dust scallops with flour. Saut\u00e9 in hot pan until cooked; set aside. Deglaze the hot pan with mushroom stock. Add couscous, flageolets, pistachios, and mushrooms. Season with harissa and pepper to taste. Arrange couscous and scallops on a serving dish and garnish with mint.<\/p>\n

Suggestion:<\/strong><\/p>\n