On Oct 5, 9:12 am, "jmcquown" > wrote:
> 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.

Your brother is going to be on a speedy road to recovery with meals
like this!

Karen