Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added couscous around 2015.
I made this new version in 2025 without any salmon but added some vegetables.
11/25 The salmon is back 😊.

• oz salmon filet, skinned, deboned and cut in half for two servings
• 12sea scallops, foot removed
• 1221-25 count shrimp, peeled and deveined
• ½cup pearl onions, frozen
• ½cup corn, frozen
• ½cup peas, frozen
• 1½cups shrimp stock or
• 1½water
• 1cup shrimp shells and tails to make shrimp stock
• 1cup Israeli couscous
• ½tsp fish sauce
• salt & pepper
• butter
• oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

For shrimp stock:

Place shrimp shells in a saucepan and add 12 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

For couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Heat a 12-inch skillet over medium high heat, add butter and melt until it foams. Add 1 TBS oil. Mix. Place salmon filets in center of dish/pan. Cover and cook for 8 minutes. Turn salmon over, add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn shrimp and scallops over and cook on the other side until lightly browned. Push shrimp and scallops to the edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into skillet around salmon. Mix gently with shrimp and scallops.

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving.