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“A French version. Serve with steamed asparagus.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. COUSCOUS.
  2. Cook couscous according to directions. Add salt and pepper to taste and set aside.
  3. Cook pancetta for 5 minutes. Stir in the couscous, then cream and warm for 2 minutes.
  4. SAUCE:
  5. Heat oil and add onions, garlic, and cook for 5 minutes. Add wine and simmer until reduced by 1/2. Reduce heat to very low and add butter a little at a time.
  6. Slowly add lemon juice, stirring constantly. Strain out the garlic and onion. Salt and pepper to taste.
  7. SCALLOPS.
  8. Heat oil over high heat. Add scallops and brown. Add salt and pepper to taste.
  9. Place couscous on serving platter. Top with scallops then sauce.

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