pan seared Patagonian scallops
fresh spinach sauteed with a few cloves of chopped garlic
couscous (Near East brand quick cook stuff)

This will be my first attempt cooking Patagonian scallops. (A product of
Argentina.) I *love* scallops but rarely splurge on the really nice big
ones. Those are the only type I've actually cooked myself but how
different could it be? These are just smaller, like bay scallops.

I saw them in the freezer case at Publix. I thought hmmm, a 2 lb. bag
on sale for $7.99. Tonight I'll give them a try.

Anything on your menu?

Jill