Slow Cooker Beef Stew
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Sea Scallops with Sherry and Saffron Couscous
Ingredients
- 1 pound sea scallops, muscles removed and discarded
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons olive oil
- 1/4 cup dry sherry
- 2 1/2 cups homemade or low-sodium canned chicken stock
- 3 tablespoons unsalted butter, cut into small pieces
- Pinch of saffron
- 1 tablespoon fresh thyme
- 2 cups couscous
Instructions
Sea Scallops with Sherry and Saffron Couscous serves 4 original recipe by Martha Stewart.
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