Name: One-Pan Baked Scallops with Couscous, Braised Leeks, and Tarragon-Orange Vinaigrette
Total time: 1 h
Ingredients: 1 pound leeks , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 cup Israeli couscous; 5 tablespoons extra-virgin olive oil , plus extra for serving; 4 garlic cloves , minced; Salt and pepper; Pinch saffron threads (optional); ¾ cup boiling water; ¼ cup dry white wine; 1½ pounds large sea scallops , tendons removed; 2 tablespoons minced fresh tarragon; 1 tablespoon white wine vinegar; ½ teaspoon Dijon mustard; ½ teaspoon grated orange zest plus 1 tablespoon juice

Why This Recipe Works

Cooking the scallops on a bed of Israeli couscous, leeks, and white wine seemed easy and would allow the pearls of pasta to absorb the scallops’ briny liquid. To ensure our scallops finished cooking at the same time as the rest of the dish, we jump-started the leeks and couscous in the microwave, adding garlic and a pinch of saffron to subtly perfume the dish. We stirred in wine and boiling water, which started the dish off hot and shortened the cooking time. Using a very hot oven and sealing the pan with foil promised perfectly (and efficiently) cooked scallops that steamed atop the couscous. A quick tarragon-orange vinaigrette to drizzle over the finished dish provided an appealing accent that complemented the scallops and leeks without overpowering them.

Before You Begin

We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Combine leeks, couscous, 2 tablespoons oil, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and saffron, if using, in bowl, cover, and microwave, stirring occasionally, until leeks are softened, about 6 minutes. Stir in boiling water and wine, then transfer mixture to 13 by 9-inch baking dish.

Pat scallops dry with paper towels and season with salt and pepper. Nestle scallops into couscous mixture and cover dish tightly with aluminum foil. Bake until couscous is tender, sides of scallops are firm, and centers are opaque, 20 to 25 minutes.

Meanwhile, whisk remaining 3 tablespoons oil, tarragon, vinegar, mustard, orange zest and juice, and ⅛ teaspoon salt together in bowl.

Remove dish from oven. Drizzle vinaigrette over scallops and serve, passing extra oil separately.