Serves: 2 servings

Scott Nowell

Circa 2004: This started out without the couscous. I added it around 2015.

• 8oz salmon filet, skinned, deboned and cut in half for two servings
• 6sea scallops, foot removed
• 616-20 count shrimp, peeled and deveined
• 1scallion / green onion
• 1cup Israeli couscous
• ½cup white wine
• ½cup clam broth / fish stock / water
• salt & pepper

Preheat oven to 425°F. For direct to table serving, heat 10 inch casserole dish in oven.

Blot seafood dry on paper towel. Season with salt and pepper.

Heat a 10 to 12 inch skillet over medium high heat, add wine, clam juice and couscous. Cover and cook to half time on package directions. Remove from heat and remove cover.

For direct to table serving, remove casserole dish from oven and pour couscous mixture into dish.

Place salmon fillets in center of dish/pan on top of couscous. Arrange shrimp and scallops in alternating pattern around edge of dish/pan. Slice scallion and sprinkle on top of seafood.
Bake in preheated oven for 10-15 minutes.