a dinner gone right!

cocina alla casa - cooking at our house - has been, well, not great for the last month. We've been uninspired to make anything really tasty.

All that ended yesterday as the farmer's market inspired some creativity.

"Fricassee of scallops & black fish"

Serves 2

Prep time = short

Cooking time = short

Ingredient procurement = moderately difficult

1. 1/2 pound of Long Island Sea Scallops
2. 1/2 pound of Long Island Black Fish Fillet
3. 1 pint non-greenhouse cherry tomatoes (heirloom preferably)
4. 1 fresh, local white onion
5. 1 lb. haricot vert, blanched
6. 1/2 pound Israeli Cous Cous (non-Local alert), cooked like pasta
7. salt / pepper
8. Best Olive Oil you can afford

Slice the onions as thin as you can

Quarter the tomatoes

WASH the scallops

Pat Dry the fish and cut into three

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Heat Non-stick pan to medium high

Add sliced onions and more olive oil than you think

Just before they burn, add 4 oz water and a 1/2 teaspoon of salt

When there's no more water, add all the tomatoes and a 1/2 teaspoon of oil

stir occasionally and let cook 10 minutes

toss fish/scallops with salt and pepper

add fish to pan

2 minutes later add scallops and 2 oz water

stir

add a little salt and olive oil

after 2 minutes, turn off heat and leave pan alone for 4 minutes

To plate:

mound cous cous

surround with haricot verts

add a piece of fish, 2-3 scallops and some onion-tomato sauce onto the mound

ENJOY