Colored Carrot Couscous and Pan Seared Day Boat Scallops

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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.