COVID-19 Virus shutdown, Day 11

We are watching "Gifted" right now. I love it as much as I thought I would. :)
I so, so recommend it!

Last day of being able to go pretty much anywhere. I don't like it anymore than you do. But I know I can't control it.

After reading this article: https://www .harleytherapy.co.uk/counselling/how-to-cope-life-is-crazy.htm
I like this quote: If you decide to take your focus off the problem, you create headspace for solutions to present themselves.

There is more therapy speak that ultimately leads you to going to therapy if needed. Okay.

But the biggest takeaway I see is that if you take the time to journal how you're feeling, it slows you down enough to get to the real feelings.

If we only talk to our friends, they can spin us into being a victim and we never get out of the cycle. Friends are great but they can enable us. I'm guilty of it. I'm certainly guilty of just going to see my friends so I can get sympathy, not wanting solutions. :)

Anyway this helped me a little so I thought I'd share.

We did have the scallops today. And they were as good as I remember.
Here's the recipe. If you like scallops you are gonna love this, I promise.

Seared scallops with Creamy Lemon Caper Sauce and Israeli Couscous

1 pound sea scallops (large, dry, muscle removed)

1 tablespoon olive oil

1 tablespoon butter

salt

pepper

16 ounces Israeli couscous

1 teaspoon extra virgin olive oil

5 cloves garlic

3 anchovy filets

3 1/2 ounces capers (nonpareil, drained and rinsed)

1 teaspoon crushed red pepper (more or less to taste)

1/4 cup fresh flat leaf parsley

1/2 cup white wine (or use no sodium chicken stock)

1 cup heavy cream

1 lemon (large)

salt

pepper

Prepare Pasta: Bring a large pot of salted water to a boil and cook the Israeli couscous until al dente. Reserve ¼ cup pasta cooking water and set aside. Drain and rinse the Israeli couscous and toss with 1 teaspoon extra virgin olive oil. Set aside.

Prepare Ingredients: Zest 1½ teaspoons lemon zest and then juice the lemon. Peel and roughly chop the garlic. Combine the chopped garlic, 1 teaspoon lemon zest (reserve remaining zest for garnish), anchovies, crushed red pepper, and drained capers in a bowl and toss to combine. Mince the parsley.

Prepare the Seared Scallops: Heat the olive oil and butter in a large skillet over medium high until very hot. Pat the scallops dry and season with salt and pepper. Sear for about 1-2 minutes until very well browned and seared. Flip and cook an additional minute or so until just cooked through and opaque. Transfer the cooked scallops to a plate and tent loosely with foil to keep warm. Blot out most of the excess oil from the skillet.

Prepare the Creamy Lemon Caper Sauce: Return the skillet to medium high heat. Add the bowl with the garlic and capers and sauté for 5 minutes, mashing the anchovies until they’ve ‘melted’. Add the parsley and cook an additional 1-2 minutes. Add the lemon juice and white wine and bring to a boil, scraping any browned bits stuck to the bottom of the skillet. Cook for 5-6 minutes until reduced slightly. Add the heavy cream and reserved pasta cooking water and stir to combine and turn the heat to medium. Taste and season to your preferences. Once bubbly and thickened slightly, add the Israeli couscous and toss to combine. Cook for 1-2 minutes more or until the Israeli couscous is warmed. Turn off the heat.

To Serve: Divide the Israeli couscous with creamy lemon caper sauce between bowls and arrange scallops on top of each dish. Garnish with a bit of lemon zest on each dish, a crack of fresh black pepper, and a drizzle of extra virgin olive oil (optional). Enjoy!

Stay sane, safe, and healthy!

Vicky