Tuesday, April 14, 2009

Scallops with Israeli Couscous and Kale



I sauteed finely chopped kale and onion with onions and garlic, and combined it with simmered Israeli couscous, using the Kitchn's method for cooking this pasta-cum-grain with leafy greens. Then I sauteed scallops in olive oil and herbs de Provence to top it off. Here's what we said about it to a friend who gave me the herbs a few months ago:

I used the last of the herbs de Provence you gave me to make seared scallops with Israeli cous cous and kale and may I humbly say that it was the closest thing to culinary perfection that I have ever
experienced - in the words of Dr. Seuss "If you never have you should. These things are fun and fun is good."

3 comments:

  1. fancy pants! are you excited about all of the spring veggies to come??

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  2. liz, thanks! it's a great dish if you love both scallops and kale.

    meag, i am SO excited. maybe it will help rekindle my interest in this blog. it is so freezing here though so it certainly doesn't feel like spring - it was only 32 degrees when we drove home from my parents house on easter evening this weekend!

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