Pan Seared Scallops with Israeli Cous Cous and Kale


  • 4-8 Scallops (figure 2-3 scallops per person)
  • 2 Tbs brown sugar
  • 2 tsp dried thyme
  • 1 pinch each salt and ground black pepper
  • 2 Tbs butter

Mix 2 Tbs of brown sugar, 2 tsp of dried thyme, a pinch of salt and a pinch of black pepper together in a small mixing bowl. Coat both flat sides of Scallops in sugar mixture. Set aside. Preheat saute pan on top of stove over medium to medium high heat. Melt 2 Tbs of butter in the pan and then lay scallops flat side down. Cook for 2 minutes and then flip each scallop to cook on the other side. Turn heat down to low. Scallops will be cooked thoroughly in two minutes. Over-cooking will produce rubbery scallops–yuck! Serve alongside Israeli cous cous and Braised Kale. You can use the glaze that is left in the pan as a sauce to drizzle over the whole meal.

Israeli Cous Cous


  • 1 cup Israeli Cous Cous
  • 2 small shallots or 1 large shallot diced
  • 1 small apple diced
  • 1 Tbs red wine vinegar
  • 1.5 cups chicken or veggie stock
  • 1 Tbs olive oil
  • salt and pepper to taste

Pre-heat a small saucepan with a tight fitting lid over medium heat. Add olive oil, swirl to coat the bottom of the pan. Add shallots and apples and saute for 2 minutes. Add cous cous and stir to combine all three ingredients. Saute for 2 minutes, then add 1.5 cups of stock. Bring to a boil and then turn heat down to the lowest setting and place the lid on the saucepan. The cous cous will soak up the liquid, and in approximately 10 minutes the dish will be done. If you tend to burn things, or it is difficult to get a low flame on your stove, you will want to check the cous cous after 5-7 minutes. It will begin to stick to the bottom of the pan if left over heat too long.

Braised Kale


  • 1 bunch of kale, stems removed and roughly chopped
  • 1 pinch of salt
  • 2 tsp olive oil

Pre-heat saute pan over medium-high heat. Add olive oil and swirl to coat pan. Add chopped kale and then evenly distribute a pinch of salt over the entire pan. Place a tight fitting lid on the saute pan and then turn the heat down to low and cook for 7 minutes. The kale will release its water content while naturally steaming itself in the pan.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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