Baked scallops with couscous, braised leeks, and tarragon-orange vinaigrette from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker (Cook's Country) (page 216) by Editors of Cook's Country Magazine

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Notes about this recipe

  • anya_sf on February 25, 2024

    I wanted to cook 1.5 cups couscous, so increased the liquid to 1.5 cups. The couscous took the full 25 minutes to cook. Unfortunately, the scallops were done after 20 minutes. The flavor of the vinaigrette really made the dish. Relatively quick and easy, I'd consider making this again, adjusting the cooking time for the scallops. The optional saffron did not add anything.

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