Ed got inspired, by something he'd seen on iron chef (I should know enough already to get worried when he says he wants to try something he saw on iron chef, but, I'm not that smart), scallops steamed in some sort of tomatoey broth with Israeli couscous, it sounded pretty good, so I wasn't complaining. As with all Ed-recipes, there is no recipe. I'll see what I can remember, this was a while ago.
We served the scallops over some garlicky spinach, that part I did, so I can remember that. We'll start with the spinach:
~4C fresh spinach, washed and chopped
~1tbs olive oil
3-4 cloves of garlic, chopped
salt
Heat the oil, saute the garlic until its almost golden, then put in the spinach, and stir that around in there for another 3-4 minutes, until its all wilted. At some point during the cooking, salt it. Eat.
The scallops, however, I'm more just guessing at them. I think the broth was a mix of white wine, tomato paste, chopped onion, and chopped garlic. He put in ~1C Israeli couscous, 2C of liquid, and let that cook for a while. The liquid was that broth I attempted to describe - I think he used chicken stock to thin it out. Water would work, too. Once the couscous is basically done, arrange the scallops on top of the goop in the pot, and let them steam for a few minutes - check them frequently, since you don't want overcooked scallops.
Good luck with this one. Its worth experimenting to try it, since it tasted delicious, and the scallops were perfectly done, but I think I prefer my scallops seared anyway, gives a nice crunchy outside to perfect inside.
