I never really know what to cook with Scallop, but I love eating them. The flesh is so sweet and meaty. When I see this Shrimp and Scallop Stew serve with Couscous Pilaf in Martha Stewart Living cookbook, I went ahead and give it a try. I wasn’t disappointed. The stew is flavorful with lots of herbs and spices.
SHRIMP AND SCALLOP STEW WITH COUSCOUS PILAF (4 servings)
2 Tbsp olive oil
2 large leeks, white and light-green parts, cut into 1/2-inch dice, well washed- refer to HOW TO WASH LEEKS
3 garlic cloves, minced
1/2 jalapeno pepper, seeds and ribs removed, finely chopped (about 1 tsp)
1 medium carrot, cut into 1/4-inch dice
3/4 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1 1/2 tsp kosher salt
1 1/2 cups chopped tomatoes, with juice
1 cup dry white wine
12 oz (about 24) medium shrimp, peeled and deveined, tails intact
12 oz sea scallops or large bay scallops, muscle removed
3 Tbsp coarsely chopped fresh cilantro leaves
COOKING METHOD:
1. In a stockpot, heat the oil over medium heat. Add the leaks and garlic;cook, stirring, until translucent, about 8 minutes. Add the jalapeno, carrots, cumin, cayenne, cinnamon, and salt; reduce heat to medium low, and cook until the carrots are almost tender, about 5 minutes. Add the tomatoes, wine, and 1 cup of water. Bring to a boil, and reduce heat to medium; cook 5 minutes
2. Stir in the shrimp and the scallops; cook until opaque and cooked through, 3 to 5 minutes. Remove from the heat, add the cilantro; serve hot with white rice or Couscous Pilaf
COUSCOUS PILAF (4 servings)
10 oz box medium-grain couscous
1 1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 tsp ground cumin
Pinch of cayenne pepper
2 Tbsp coarsely chopped fresh flat-leaf parsley
COOKING METHOD:
1. If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan (for regular couscous, reduce amount of water to 2 3/4 cups). Stir the couscous, salt, and pepper into the boiling water. Cover and simmer over low heat until tender and the water is absorbed, about 10 minutes
2. Meanwhile, in a large saucepan, heat the olive oil and butter over medium-low heat. Add the onions, and cook until lightly browned, about 8 minutes. Stir in the cumin and cayenne pepper, and cook 1 minute more. Add the parsley, and serve with the shrimp and scallop stew
