Mediterrean Scallops Over Couscous

Ok so today has been a real eventful busy day for us.  So tonights meal tasted especially delicious possibly since I was just feeling accomplished but also because man was there flavor!!!


I do have some more excited news My husband and I canned our first batch of veggies! We only did green beans but we have plans to also can some peaches, tomatoes and tomato sauce (if you can that, I'm still reading about canning). Here are our locally grown, unsalted canned green beans! I cannot wait to try them! :)

So back to dinner now that I have shared the exciting news of canning!  It turned out simple and delicious!  Definitely will make this again!!! It has tons of flavor while eating and after swallowing you get a little kick of heat from the fire roasted tomatoes and crushed red crushed pepper!

While cooking this meal Edgar pointed out that "he wasn't good enough to use the new cookware but he was good enough to wash it."  In my defense I did offer to let him cook....he laughed and walked off.... :)  He was off being extra sweet helping with things around the house.

Mediterrean Scallops Over Couscous

1 - 8 oz  Tomato Sauce
1 - 14.5 oz Fire Roasted Chopped Tomatoes, with juice
1 tablespoon olive oil
1 shallot, chopped
2 cloves garlic, minced
basil
salt
pepper
red crushed pepper
1 lb sea scallops, cut lengthwise in half

1. Heat oil in a skillet adding garlic and shallots, allow to sauté for 2 minutes. Add tomato sauce, tomatoes, basil, salt, and peppers into skillet.  Let simmer 10 minutes stirring occasionally.  Cut scallops while waiting

 

2.  Add sliced scallops to skillet.  Continue to simmer for 5 minutes or until scallops are cooked thoroughly.  Now while the scallops are cooking start on the couscous.

 

 

 

 

Here is the turn out:

 



 

Check back on Tuesday to see what we're cooking up! Hey maybe Edgar will check out these new pots of ours :)