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Jillian: And I’m Julian and stay we’re dedicating our show to you Nan from Chicago. Thanks for watching.
Barry: Today, we’re making Pan Seared Scallops with—
Jillian: Sun-dried Tomato Couscous
Barry: And Saffron Beurre Blanc.
Jillian: Yes, no veggies today people.
Barry: Well, you can do veggies if you want. All right we’re going to make our Beurre Blanc first. We get some shallots here, just chop them real quick and it doesn’t matter if they're equal, we’re cooking that anyway. So we have transferred this to our pot and a little bit of time. Shallots, white wine, heat on light and a touch of cream, the scream keeps our sauce from breaking, so we’re going to cook this down ‘till it's almost dry, then we’re going to whisk in cold butter. It’s really important that your butter is cold. So, I’m going to put this back in the fridge, until this is ready to go.
Jillian: And now we talk about Couscous. If your not familiar with Couscous, it’s a little grain and it's actually semolina flour, just like the little grains of pasta and so what we’re going to do this much couscous and is actually one cup of couscous and we’re going to do the same amount of chicken stock or water. So I'm just going to eye it out.
That’s looks well good, put it in our pot, heat it up. I’m julianing my sun-dried tomatoes and we’re going to stick them into the chicken stock, so that way as the chicken stock heats, the flavor of the sun- dried tomatoes also flavors your stock. So I’m just going to finish julianing my tomatoes and then we’re going to go ahead and put on the stove and heat it to simmer.
And now that our chicken stock is boiling we’re just going to go ahead and get all some of our tomatoes and it on top of the couscous and we’re going to put it to plastic and let it sit for five minutes and then they will be good to go.
And there’s our timer. So we go ahead and start couscous mix in about a tablespoon of butter with the fork and it smells really good. See this steam rising off the top.
Barry: While she is mixing in the couscous, we can finish our Beurre Blanc and we could see it's cooked down quite a bit and it's not much left . So what we do is whisk in our cold butter and just a few times that slabs of butter I guess of time, whisk it in and go ahead and leave the heat on high and you really can’t keep it for one hot and can boil it for a while if you want it’s okay and you will not play hot too. Go ahead and boil it that’s fine it does not make a difference.
Put the lime juice and here we go you’re whisking up and it's important to keep it whisking because what we’re doing is making emulsification. We are incorporating the wine and the butter together. Go ahead and season it and a little salt, don’t use any pepper, if you use black pepper, there will be black specs in it, sometimes that’s okay, but for Beurre Blanc, you really don’t want that.
Jillian: Now, I’m going to go ahead and strain the Beurre Blanc and add the Saffron. Saffron by the way is from the crocus plant, from the stamen of the crocus plant, unless you wanted to be educate on that. Add some saffron and mix it up and you can already see that it's giving the sauce a nice color and there you go. Wonderful!
Barry: Now, we’re going to do our scallops. We got a pan that’s really, really hot, it's very important to have a hot, smoking hot pan when you do your scallops, if not you're not going to finish off right and you’ll be very disappointed. Salt and pepper, always season your food. So put your pans and you want to get that sizzle. All right season the other side, go ahead and turn the heat down a little bit.
Now, what we’re going to do is brown it, if you want to brown both sides to a nice golden brown. It takes about maybe 30 seconds per minute. All right you can see we have a nice sizzle on our scallops and we put this over. Now, were going to let this sear nicely on that side and we’re going to plate them.
Jillian: This is such a simple dish that really takes our mission statement to heart making elaborate food quick and easy. Couscous is so simple we just put on the plate give it a nice presentation. Seared scallops right on top and you can see how nice Saffron Beurre Blanc has colored up in, it just smells awesome. I wish you could be here to smell it. I’m just going to go ahead and put some of the scallop or some of the sauce right on top of the scallops.
Barry: We’d like to say, thanks again to you Nan from Chicago for watching and thanks to all the viewers for watching again.
Jillian: For more recipes and information visit our website at www.FoodDoneRight.com and thanks for watching have a good day.