Seared Scallops with Pea Puree and Mushrooms and Giant Cous Cous
Our dinner tonight – seared Australian scallops with a pea puree and diced mushies cooked in butter with a little soy sauce. The giant cows cous is from Jones the Grocer and it was simmered in mum’s pork soup for around 30 minutes. We also had grilled orange roughy which didn’t photograph well.
February 27th, 2012 at 1:57 pm
Scallops are my absolute favourite seafood and we are so fortunate in Australia to have such good quality seafood. Love the combination with the peas and mushrooms you have done here.
February 29th, 2012 at 8:49 pm
Scallops are definitely interesting for a chic and romantic eventing..