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1
Preheat the over to 350 degrees.
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2
Slice the lemon very thinly. Place on a baking sheet, drizzle with olive oil, salt, and pepper.
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3
Roast the lemons until lightly golden, about 15 minutes. Watch carefully at the end as you don't want the lemons to burn.
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4
Remove from the oven, let cool, and chop. I find it is easiest to do this using scissors - just snip in small pieces. Set aside.
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5
Saute the onion in a saucepan over medium high heat until lightly golden. Season lightly with salt and pepper
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6
Add couscous and saute until golden, about 4 minutes.
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7
Add 2 cups chicken broth, the lemon pieces, and capers. Bring to a simmer and cover, stirring occasionally for about 10 minutes. About two minutes before it is done, add the caper berries.
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8
Season to taste with salt and pepper and stir in parsley.
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9
saute the shallots in a bit of olive oil over medium heat until translucent.
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10
Add the wine and cook until almost evaporated.
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11
Add the broth and reduce for about 3 minutes.
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12
Add the lemon juice and zest and the creme fraiche.
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13
Simmer for 2-3 minutes and season to taste with salt and pepper.
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14
Sear the scallops over high heat in a bit of olive oil until golden, about 1.5 minutes per side.
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15
Put a scoop of couscous in a shallow bowl. Top with the scallops and drizzle with the sauce.
