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Colored Carrot Couscous and Pan Seared Day Boat Scallops
  • Colored Carrots include Red Carrots, Yellow Carrots, White Carrots, Belgium White Carrots, Purple Carrots, Maroon Carrots
  • Origin and cultivation: original carrot was probably purple and was cultivated over 5,000 years ago
  • Availability: summer at farmers markets and some supermarkets
  • Appearance: white carrots lack pigment; purple (also called maroon) carrots get their color from anthocyanin pigments; yellow carrots get their color from xanthophylls, a carotenoid; red carrots get their color from lycopene, a carotenoid, along with the same pigments in orange carrots which are beta-carotene and alpha carotene
  • Flavor: like carrots, the colors contribute little flavor
  • Trivia: Romans used white and purple carrots. By the 14th century in Europe, a variety of colored carrots were being grown including purple, red, yellow, and white, but not orange. Orange carrots didn't exist until the 16th century, where patriotic Dutch people bred them in honor of the royal House of Orange. Since the 1990s, because of the hype surrounding antioxidant properties of anthocyanins in purple carrots, they are being grown on a more industrial scale

3 purple carrots
3 red carrots
3 yellow carrots
2 tablespoons of freshly chopped mint
10 ounces of couscous
16 fresh day boat scallops
3 tablespoons of butter
2 tablespoons of extra virgin olive oil
Salt and pepper

••••••••

Peel the carrots and cut into small 1/8 inch cubes.

Bring 2 cups of water to a boil and add 1 tablespoon of butter and a dash of salt. Add the carrots, 1 tablespoon of mint, and then bring back to a boil. Add the couscous, stir, cover tightly and remove from heat. Let sit and steam while making the scallops (at least 5 minutes).

Dry the scallops well and sprinkle with some salt and pepper.

Add 2 tablespoons of butter and olive oil to a pan and put on high heat. When nice and hot, add the scallops and sear for a minute and a half, then flip and sear another minute and a half.

Fluff the couscous before putting on plates and surrounding with the scallops. Sprinkle with the remaining tablespoon of mint. Eat right away.

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.