Friday, August 1, 2014

Scallops with Asparagus Couscous

This was a quick Friday dinner, after work, after grocery shopping, before coffee at Books a Million. . . Scallops with Asparagus Couscous was inspired by a recipe from US Foods Fanatics Magazine.  

Scallops with Asparagus Couscous
(Serves 2)

1/4 cup Whole Wheat Couscous
1/2 cup Water
Bring to a boil.  Lower heat to simmer and cover.  Add:

10 Asparagus Spears, cut in 1/2 in pieces
4 Mushrooms, sliced
Simmer for 10-15 minutes until asparagus is crisp tender.

Place in food processor:
1 cup Spring Mix
1 Garlic Clove
1 Mini Sweet Red Pepper
Chop.  Add some mixture to couscous broth.

1 tsp. Olive Oil
1/3 # Scallop Pieces
Pesto Mix
Brown scallops in oil and pesto, 4 minutes on one side, 3 minutes on the other side.  Serve over couscous vegetable mixture with 2 fresh Grape Tomatoes, diced.

I'm doing a culinary demo at the Farmer's Market tomorrow!     

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