Melt butter in a medium saucepot on medium heat, then grill the onion 5 minutes or until tender. Add the garlic and Israeli couscous. Cook and continue stirring for 2 minutes. Season with salt and pepper. Add the broth and bring to a boil. Cover and let simmer over low heat for 20 minutes or until the “couscous” pasta is al dente. Add the cream, chives and Parmesan cheese. Season to taste and mix.
Meanwhile, in a skillet over high heat, pour in the oil and melt the butter. Brown the scallops for 1 to 2 minutes per side. Serve the scallops over the couscous.
Preheat the oven to 150 °C. Remove the stems from the kale leaves before tearing the leaves into strips. Distribute on a cooking sheet. Add the oil, salt, pepper and Parmesan cheese. Bake 25 minutes or until the kale begins to crisp.
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