Green Sofrito Couscous Salad with Scallops

Weekend dinner turns fine dining when you have scallops like these!

Yields 1 Qt (For the Sofrito)

For this sofrito you only need a blender, a couple pantry staples and a lot of your herbs of choice! Be open to add ingredients to your sofrito and modify it to your liking!

Ingredients:

• 1 onion

• 4 garlic cloves

• 3 celery sticks

• 1 cup vegetable oil

• 1 bunch mint

• 1 bunch parsley

• 1 bunch cilantro

• 1 bunch arugula

• 2-4 lemons

Directions:

1. Blend your onion, garlic and celery with a cup of vegetable oil (we used avocado).

2. Cook your sofrito slowly for 20-25 minutes on medium low heat. (BE CAREFUL IT GETS EXTREMELY HOT, STIR CONSISTENTLY)

3. Cool down your sofrito, blend it with your herbs and keep in the fridge for future use.

4. Green Couscous “salad”

5. Cook your couscous, strain and bring back to your pot.

6. Add 2-4 tbsp of sofrito per cup of couscous, bring to a simmer and season with salt and a generous amount of freshly squeezed lemon juice. (Trust me it changes everything here)

7. Serve warm and enjoy!!!

Bay leaves seared scallops:

1. For this, get the nicest scallops you can get, season them with salt and sear them on one side, after a minute add 2-3 tbsp of butter and 2-3 fresh bay leaves. Flip your scallops and baste for another minute. Take off the heat and rest.