Sea Scallops With Sherry And Saffron Couscous Recipe
Recipe By Martha Stewart
Seared sea scallops are served over moroccan couscous (instead of rice) infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter.
4.3
30 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Sea Scallops With Sherry And Saffron Couscous Recipe
- 1/4 pound Sea scallops, muscles removed and discarded
- 0.38 teaspoon Coarse salt
- 0.06 teaspoon Freshly ground pepper
- 3/4 tablespoon Olive oil
- 0.06 cup Dry sherry
- 0.63 cup Homemade or low sodium canned chicken stock
- 3/4 tablespoon Unsalted Butter, Cut Into Small Pieces
- pinch Pinch of saffron
- 1/4 tablespoon Fresh thyme
Nutrition
value
value
290
calories per serving
24 g Fat18 g Protein2 g Carbs2 g FiberOther
Current Totals
- Fat24g
- Protein18g
- Carbs2g
- Fiber2g
MacroNutrients
- Carbs2g
- Protein18g
- Fiber2g
Fats
- Fat24g
Vitamins & Minerals
- Calcium89mg
- Iron5mg
- Vitamin A8mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B920mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium33mg
- Manganese< 1mg
- Phosphorus188mg
- Selenium19mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart