What a busy week! I flew back from Dallas on Monday afternoon and head to LA tomorrow. Sooo basically, I’m transferring my fav staples from one suitcase to another and calling it a day. If only dinner could be that easy!
Between attending a convention all week where breakfasts and lunches are provided and knowing I won’t be returning to Tampa til December 5th, my market run was barely necessary. I say barely because I have random ingredients I could surely pull together for meals, but my blogger conscience kicked in and said “Na-uh!”.
Dear conscience, will curry couscous with zucchini and scallops suffice? An obvious rhetorical question as I had no intention of a.) thinking of an alternate meal or b.) arguing with myself, in public.
After following the brown rice couscous instructions, I heated up some high heat sunflower oil that I had lying around. High heat must mean nice crust, right? I sprinkled the scallops with salt, pepper, and curry powder and set them in the sizzling oil for a few minutes on each side. I similarly seasoned the zucchini, sautéed them in olive oil until slightly tender, then removed the excess oil with a paper towel.
I folded the zucchini into the fluffed couscous and wondered why I hadn’t thought of this before. I love plain couscous, but love having a crunch of some sort even more. And to top it off, literally, the zucchini couscous made a perfect bed for the almost perfectly crusted scallops.
Meal accomplished! Now if I could only tackle this…
Turns out I’m in the mood to dig through some oldie but goodies for my trip. And if you’ve ever seen my closet, you know I have my work cut out for me. See you tomorrow LA!!!
My husband would love this meal as he is a fan of scallops. I think it’s an acquired taste.