I took Clifford to the vet this evening for his well checkup, a few shots and a heartworm test. He is a very healthy dog and is good to go on shots for the next 3 years.
I got home with Clifford and we noticed Vern was back (in case you missed our bird voyeur). We decided to name him Vern the Voyeur and he has been visiting at least daily. Of course Clifford freaks out and wants to get him through the window. I need to video that, it is hilarious!
Week 3 of eating my fish and so far we are doing pretty good! I had taken scallops out to defrost before the vet so we were able to put dinner together pretty quickly. The berry sauce is sweet, smoky and just a bit spicy and goes very nicely with the whole wheat couscous and seared scallops.
Ingredients
4 cups mixed berries
2 tsp lemon zest
1/4 cup fresh lemon juice
2 tbsp agave nectar
2 chipotle chili’s in adobo sauce, finely chopped
1 cup whole wheat couscous
Olive Oil
20 Scallops, Patted Dry
Salt and Pepper
Directions
Combine berries, lemon juice and zest, agave and chili’s.
In a small saucepan with a lid, boil water a bit of olive oil. Add couscous, cover and remove from hit. Let stand for 5 minutes and fluff with a fork.
Add scallops to a non stick pan heated with olive oil and top with salt/pepper. Add enough scallops to fill pan but not crowd it. Cook for 2 minutes on each side and remove.
Pour berry mixture into pan and reduce down for about 4 minutes. Top couscous with sauce and scallops. Drizzle a bit more sauce over top of scallops.
There is definitely some heat in this recipe and such a nice smokiness that pairs with the berries. They key to scallops is to get a great sear and not overcook them.
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