On this particular Friday night, I decided to add some Moroccan flare to Friday Fish Night. We’ve been enjoying Friday Fish Night so much, I think we may keep the tradition even once lent is over! On the menu this night, scallops, couscous and lentils flavored with Moroccan spices.
The couscous takes the longest, so I started there. A tablespoon of olive oil went into a nine-inch skillet over medium heat. Once hot, it was joined by one small onion and four large cloves of garlic diced. Salt well to help the onion sweat. Saute until the onion is tender, three to four minutes.
Once the onion is tender, one cup of pearl couscous (whatever kind you have works), two and half cups of vegetable broth, and generous sprinkles of cumin, white pepper, and black pepper join the onion and garlic in the skillet. Reduce the heat to medium-low and bring to a slow boil for twelve minutes.
Remove from the heat and stir in one cup of black currants. Cover and let rest five minutes. Fluff well with a fork to separate.
Once the couscous was started, I went to work on the lentils. Again, a tablespoon of olive oil went into a nine-inch skillet over medium heat. Once hot, it was joined by one small onion and three large cloves of garlic diced. Salt well to help the onion sweat. Saute until the onion is tender, three to four minutes.
Once the onion is tender, one cup of lentils, two and a half cups of vegetable broth, and generous sprinkles of cumin, coriander, cinnamon, white pepper and black pepper join the onion and garlic in the skillet. Reduce heat to medium and bring to a boil for fifteen minutes or so until the liquid is absorbed and the lentils are tender. You may need to add some more broth if the liquid absorbs before the lentils are tender.
Meanwhile, while the sides were simmering nicely, I prepared the scallops. First they were rinsed and patted dry. Then a spice mixture made up of cinnamon, coriander, cumin, salt, white pepper and black pepper was sprinkled on both sides. Be generous, some will be lost in the cooking process. Noticing a pattern?? I try to bring similar flavors to all of the elements of a meal.
This time, a tablespoon of olive oil went into a seven-inch skillet over medium-high heat. Yes, at this point all of my skillets are on the stove top! The scallops only take about five minutes, so you want to wait until the couscous and lentils are almost done until they go in the skillet.
The scallops go into the skillet and cook two and a half minutes per side until just opaque in the center. After two and a half minutes per side over medium-high heat on my stove top, the scallops were PERFECT! Although, this may need to be adjusted depending on your stove top. I was nervous cooking the scallops because this was my first time making them at home, but they were amazing!
Once plated, our meal was joined by two glasses of Niagara wine from a local winery. All that was left was to enjoy! Our trip to Morocco, via food, was fabulous!