Yesterday I wrote about how to cook a scallop perfectly.
So you have your perfectly cooked scallops, now what to serve with them? If it were December I would recommend a creamy polenta, but it's summer, so we want something light, but not too light, since those scallops are not as filling as, say for example, short ribs. So how about a favorite basic: Israeli couscous. It's not as heavy as pasta, but it tastes like pasta. Plus you can serve it hot or cold. Add whatever seasonal ingredient you like. I used melon in this recipe, asparagus in this one, raisins in this one, and arugula in this one. I guess it's safe to say that Israeli couscous is a staple in my kitchen.
For this dish I roasted eggplant and then mixed in feta, apricots, toasted almonds, basil, and mint. Squeeze some lemon over it and serve.