Scallops with Israeli Couscous

Ingredients

• 2 1/2 cups water
• 2 tablespoons butter, divided
• 1 teaspoon salt
• 2 cups pearl (Israeli) couscous
• 1/4 cup extra-virgin olive oil
• 1/4 cup white wine
• 2 teaspoons grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and ground black pepper to taste
• 1 pound bay scallops
• 4 teaspoons grated Parmesan cheese, or to taste – divided (optional)
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Directions

Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.

Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper.

Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.