We were so lucky this past week with the weather in Vermont.  The skies were blue, air was warm and balmy and the sun was beaming.  Along with my folks we took an afternoon tour of a family run organic farm.  I truly understand now what commitment is and means to these amazingly hard working people and am so thankful for what they provide to us.

The very lovely and hospitable proprietor, Amy, showed us around the farm explaining the process from beginning to end.  We were also able to sample a few fresh items along the way and even take some home with us for dinner later!

If you ever find yourself in Waitsfield Vermont, go and check out this wonderful farm.

https://www.hartshornfarm.com/

Ingredients

Makes 4 servings

1 pound scallops

2 tablespoons olive oil

2 tablespoons unsalted butter

1 tablespoon minced garlic

2 tablespoons lemon juice

1 teaspoon lemon zest

1 tablespoon dijon mustard

¼ cup of heavy cream

2 teaspoon chopped dill

2 small shallots minced and sautéed

Black pepper (as needed for seasoning)

Simple and easy explanation…………

Cook down all the ingredients, minus the scallops, in one pan, let bubble and reduce. 

Separately sear the scallops in a cast iron skillet, 2 minutes a side. 

Pour sauce over your cooked couscous, place your scallops on top, sprinkle with dill and serve.