Inspiration for tonight's dinner: seafoam and deep roots. Sweet and briny scallops sing a springy song in a tarragon cream sauce, while earthy roasted fennel and crunchy almonds dress up a million baubles of couscous. Surprise -- a quick weeknight meal doesn't have to be same old same old after all. We've got it all planned out for you, just glance and execute!
The Grocery List (for 4)
1 pound wild dry sea scallops
1 bunch spring onions
2 tablespoons fresh tarragon
1 fennel bulb (+ 2 tablespoons nice fennel fronds)
1 cup couscous
We're assuming you have shallots, chicken stock, salt, pepper, milk, butter, oil, almonds, raisins, and sherry (or other) vinegar around the house. If not, you'll be needing those too!
1. Start the raisins soaking in the OJ (no need to do the entire 1-2 hours called for, just give it as much time as your evening plans allow). Get the scallops in the fridge for their little air-dry time (30 minutes).
2. Roast the fennel bulbs and toast the almonds while bringing a pot of chicken stock to a boil. Toss in the couscous.
3. While the couscous rests, tackle those scallops, sauce and all!
4. Dress the couscous and plate the scallops. It's all coming together beautifully. Super hot is not something that these dishes need to be so no need to panic, just let it happen.
Easy does it, and dinner is served! Tuck in!