In the Kitchen with V – Gorgonzola Scallops

Gorgonzola Scallops | cheese on Scallops  in a White Wine reduction on a bed of Israeli Couscous | @VeryValerie |

Light seafood meal – about 20 minute prep time
Healthy & simple prep. Serves 3 if you get 6 scallops. You can customize this recipe easily.

—————– instructions —————–

If you are using frozen Scallops, as I do, be sure to defrost the morning before in the refrigerator. I usually just take a few out and cover them in the refrigerator instead of doing the whole package.

defrosted scallops

They should be defrosted before you cook them. Mine look like the picture to the right once they are done:

Brown in Grape seed oil Start with the Couscous because it takes the longest to cook.  You want to take a box of Israeli Couscous and follow the box directions.  One change I made to the box directions is instead of browning it in an olive oil, use grape seed oil.  It is a healthier oil and doesn’t have the strong olive flavor.  Your couscous will taste better for it!
Brown the Couscous and then add boiling water as the directions say on your box, cover and simmer.

Finished Scallop Pour about a Tablespoon of Grapeseed Oil in a pan and cook the Scallops on medium heat for a little over a minute on each side. Add some white whine of your choice to the pan and turn the heat to low, continue to cook the scallops until they are white all the way through. See the picture to the left for color.

Finished Gorgonzola Scallops | gorgonzola cheese on Scallops - in a White Wine reduction on a bed of Israeli Couscous

Melt some Gorgonzola cheese in the microwave for about 8 seconds (not too melted, just warmed).  Transfer the cheese to the tops of your scallops.

On a clean plate make a bed of Couscous and lightly sprinkle salt on top. Place the scallops on a bed of Couscous and garnish with fresh parsley.  Serve with a light white wine.

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