Sea Scallops With Sherry And Saffron Couscous

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
598
FAT
64%
CHOL
25%
SOD
91%

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Ingredients for 4 servings

1 pound sea scallops, muscles removed and discarded

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground pepper

3 tablespoons olive oil

1/4 cup dry sherry

2 1/2 cups homemade or low-sodium canned chicken stock

3 tablespoons unsalted butter, cut into small pieces

Pinch of saffron

1 tablespoon fresh thyme

2 cups couscous

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