Having leftovers after a job is somewhat of a pleasant challenge. I run through my mind frantically the leftover ingredients, dishes, condiments and try to think of efficient and delicious ways to use these up. If I have way too many things in the fridge I get a little bit stressed only because I don’t want to end up throwing something out. Yeah I guess I’m a bit obsessive about the whole thing. But hey, I’m just trying to eat a decent meal over there.
After the below event I was left with some salsa verde, scallops, romesco, polenta, short ribs, potato puree, and chard. I picked up a few extra scallops at the fish market for myself while shopping for the job. Of course the scallops would have to go first. And the salsa verde since it only lasts a few days. The polenta and short ribs went to the freezer for something delicious later, when I’ve finished all the quickly perishables in my fridge.
Lately couscous has been a staple in pantry since it is so easy to cook and comes together in matter of minutes. I thought it would be a good base for the scallops. Something simple and quick. I sweated some green garlic in butter then added water and brought it to a boil. I added the couscous to the pot, covered it and took it off the heat to steam for a few minutes.
The scallops also took no time at all. I dabbed them dry with a paper towel, seasoned it with salt & pepper, and seared them off in olive oil. Then topped it with a dollop of salsa verde. Same combination as the “croque madame” except I left off the brown butter for a healthier alternative. So there you have my first leftover creation, Seared Scallop with Salsa Verde & Green Garlic Couscous.