Bay Scallops

Delicate and sweet, bay scallops are the petite jewels of the sea. Their tender texture and mild briny flavor make them a delightful addition to any dish.

Notes

Bay scallops are smaller and more tender than their larger cousins, sea scallops. They cook quickly, so keep a close eye to avoid overcooking.

Uses

seared as a quick appetizer
added to pasta dishes for a touch of the ocean
incorporated into risottos for a burst of briny flavor

Replacements

sea scallops (for a larger option)
mussels or shrimp (for similar seafood essence)

Smoked Paprika

Smoked paprika is a spice made from dried, smoked red peppers that are ground into a fine powder. It offers a deep, smoky flavor with a hint of sweetness, adding richness to dishes without heat.

Couscous Pearls (Israeli Couscous)

Couscous pearls, commonly referred to as Israeli couscous, are larger and toasty in comparison to traditional Moroccan couscous. Originating from Israel, these tiny golden spheres are technically a pasta made from semolina wheat, rather than a grain. They boast a nutty flavor and a pleasantly chewy texture when cooked, offering a satisfying mouthfeel. When added to dishes, they absorb flavors well and maintain their shape, making them ideal for salads, stews, and pilafs. Due to their hearty nature, they take a bit longer to cook than their Moroccan counterpart, requiring a gentle simmer to achieve the perfect al dente bite.

Recipes to try

Spinach, Mushroom, and Feta Breakfast Wraps

These wraps are a cozy morning hug in a tortilla—creamy feta, earthy mushrooms, and vibrant spinach meld into a hearty breakfast.

White Bean Chicken Chili with Green Chiles

A hearty, creamy chili brimming with tender chicken, buttery white beans, and a kick of smoky green chiles.