A lot has been going on recently, most excitedly, my boyfriend proposed to me on vacation a few weeks ago!!! So, with wedding planning on the brain and all sorts of other good things, I keep forgetting to write on the good ole blog :(
Anyway, Andrew and I made this quick and easy dinner the other night for the two of us. It has been so hot out we wanted something that wasn't too heavy. We found a recipe in an old Cooking Light cookbook - 5 Ingredient/15 Minute Cookbook and added a few things of our own to make this side into a main course. Wild Diver Scallops have been on super sale at Wegman's for the past few weeks, but of course when we went to buy them, the sale was over! We still used them, because we had our hearts set on them.
In addition, as this is a pasta meal (couscous is pasta!) I have submitted it to Presto Pasta Nights, hosted by Katie of Thyme For Cooking (a really great blog - check it out!).
Couscous Salad with Scallops
yields 4 servings
16 oz package frozen stir fry veggies (some broccoli mix)
1 1/4 cup water
5.6 oz package garlic Couscous
1 package fresh spinach
2 oz feta cheese, diced
1 pound diver scallops
salt & pepper to taste
1) Combine the veggies, water and couscous flavor packet in a large saucepan and bring to a boil. Add couscous, stirring well. Remove from heat, cover and let stand for 5 minutes.
2) Season scallops and sear in olive oil on medium-high heat on both sides until slightly golden brown.
3) Put spinach in bowl, top with couscous and Caesar dressing (to taste), feta and finally scallops. Squeeze lime on scallops. Enjoy!