Last night I prepared dinner for myself and my brother (he had the last
chest tube yanked yesterday and was tired and uncomfortable - thank goodness
for his pain meds!). Sea scallops with couscous and steamed spinach.

I dressed up the plain (quick cooking) couscous with chopped button
mushrooms, garlic and just a touch of fresh rosemary he has growing in a pot
on his patio. I made him a small salad of romaine, diced celery and spring
onions, a nice ripe tomato and crumbed feta. He selected a bottled
vinaigrette dressing.

I usually just pan-sear the scallops in olive oil, unadulterated except for
a little pepper. But he had some panko breadcrumbs a friend had given him.
So I pressed (as opposed to dredged) the scallops onto the panko to very
lightly coat top and bottom. Proceeded as usual, olive oil, fairly high
heat to get a nice brown crust on each side, then turned down the heat to
cook them through until just opaque. Sorry folks, but I don't see what all
the fuss over panko is about.

Jill