Ingredients:

4-6/8 oz pieces - Fresh Salmon (Skin off)
16 each - Jumbo Sea Scallops
To Taste - Sea Salt
To Taste - Black Pepper
1 Fresh Asparagus (trimmed)
¼ cup of Lemon Butter (softened)
2 TBSP of Olive Oil
1 each - Fresh Lemon (halved)
2 cups of Couscous (favorite packaged variety)
Preparation:

1.		Prepare Packaged Couscous per instructions, leave in pan covered until ready to serve
2.		Season Salmon with Sea Salt and Black Pepper, and season scallops with sea salt only.
3.		Heat Olive Oil in heavy non stick skillet, do not allow to smoke
4.		Place salmon in pan skin side up. Cook 2 to 3 minutes, until a golden brown crust forms on salmon. When Salmon is browned, add scallops to pan, and flip salmon.
5.		Cook scallops until slightly browned on both sides, approx 1-2 minutes per side
6.		In separate pan on medium heat, melt 2 TBSP of the lemon butter, and add asparagus
7.		Gently toss asparagus in butter until stalks are tender but not soft
8.		To serve place couscous on plate, and tops with asparagus. Place Asparagus on top of salmon, and arrange scallops on plate.
9.		Brush scallops with softened lemon butter, and squeeze lemon on salmon (for a twist, place cut lemon in pan and brown slightly to sweeten juices)
10.		Enjoy!

Lemon Butter:

Ingredients:

1 cup (2 stick) - Butter (cut into ¼” slices)
2 each - lemon
¼ cup - lemon juice (fresh if possible)
¼ cup - white wine
To taste - Sea Salt
Preparation:

1.		Zest two lemons, being careful not to cut too deeply. Peel remainder of lemon, and remove individual sections. Discard seeds and skin
2.		place Lemon Zest, lemon segments, juice, and white wine in small skillet, and bring to a simmer.
3.		Allow liquid to reduce by ½.
4.		Turn heat down, and stir in butter a few slices at a time. Keep the heat just hot enough to melt butter and not separate butter
5.		When butter is completely melted, place contents in covered container and refrigerate