Step 1

Heat the chicken stock in a microwave for 1 minute until warm. Add the saffron threads and stir to incorporate. Set aside.

Step 2

Heat the oil in a wide pot over medium heat. Add the shallots and cook, stirring regularly, for 6-7 minutes until softened and golden brown. Be careful not to burn them. Season lightly with salt and pepper.

Step 3

Add the crushed red pepper and toss to coat. Melt the butter into the pan. Once melted, add the couscous and cook, tossing occasionally, for 2-3 minutes until toasted and golden brown.

Step 4

Pour in the reserved saffron broth and bring to a low boil. Cook for 8-12 minutes until the couscous is almost al dente, but slightly underdone. Taste and season with salt and pepper.

Step 5

Pat the scallops dry and season with salt and pepper. Turn the heat on the broth to medium-low. Nestle the scallops into the broth and cover. Cook for 5 minutes. Turn off the heat and remove the lid.

Step 6

If the scallops seem slightly underdone, just cover them again and allow the residual heat and steam in the pan to cook them for another minute or two. Be careful not to overcook them.

Step 7

Stir in the chopped parsley and season to taste.

Step 8

Ladle the couscous and saffron broth into shallow bowls and arrange the scallops on top. Garnish with a touch more parsley or a drizzle of extra virgin olive oil. Enjoy!