Bay Scallops Scampi with Isrealli Couscous

Here is my first recipe! Very exciting! I think it was a success, T gave it an 11 out of 1-10. I would give it an 8 and Sara didn't touch it.  We had some bay scallops given to us from Mike and Julie (thanks).  Bay scallops are small and sweet, they worked great for this recipe.  Most of my measurement are estimates, I used a little more liquid than I like, but you can play with it.  I also used Isrealli couscous, I really like the texture, it is bigger than typical couscous and is a little chewy. If you cannot find bay scallops you can use sea scallops or shrimp, orzo would work well also.

Isrealli couscous (Trader Joes makes a good one)
2 cloves of garlic chopped, but not too small
EVOO a few swirls of the pan
1-2lbs of bay scallops
1/4 cup white wine
1/4-1/2 chicken or fish stock
2 chopped tomatos or 1-1 1/2 cups of grape tomatos
1/4 cup flat leaf parsley or fresh basil
pat of butter
salt and pepper to taste
1. Cook couscous according to package directions.  While couscous is cooking heat oil in  saute pan on medium low heat and add garlic. Cook garlic until soft but be careful not to burn it.
2. Add scallops and turn heat up to medium- medium high.  Cook scallops a few minute until they begin to cook and add wine.
3. Allow wine cook down a bit and keep an eye on the scallops being careful not to over cook.
4. Add stock, tomatos and let simmer a minute or so. Check the if the scallops are done cooking.
5. Add parsley, a pat of butter and salt and pepper to taste.
6. Add couscous to the saute pan and stir.  Plate and serve!

Variation: You could easily give this a Greek flavor with substituting a pinch of  oregano for parsley, adding more tomatos and maybe some chopped black olive and a sprinkle of feta cheese.