jmcquown wrote:
> 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

Being as April 15 has special significance for those of us in the US,
please make sure not to undertake anything too taxing in the preparation
of your dinner.



-S-