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Sea Scallops with Pistachio, Flageolet, & Wild Mushroom Couscous*

Serves 2

8 sea scallops with muscles removed
1/2 C mushroom stock
1 C couscous, steamed for 18 minutes
1/4 C flageolet beans, rehydrated and cooked
2 T pistachios, toasted
1/4 C wild mushrooms, sautéed
1 T chopped mint


50 g red chilies with seeds removed (about 2 oz)
2 cloves garlic, chopped
1 tsp caraway
1-1/2 tsp cumin
2 tsp coriander
1 tsp dried mint
2 tsp olive oil

To make the harissa, soak red chilies in water until soft. Combine spices and grind them in a coffee grinder. When chilies are soft, pat them dry with a towel. Put all ingredients in a food processor and blend, adding olive oil to make a thick paste.

Lightly dust scallops with flour. Sauté in hot pan until cooked; set aside. Deglaze the hot pan with mushroom stock. Add couscous, flageolets, pistachios, and mushrooms. Season with harissa and pepper to taste. Arrange couscous and scallops on a serving dish and garnish with mint.


  • To store harissa in the refrigerator, place it in a jar and pour in enough olive oil to cover the surface.
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