Pan-seared Scallops with Avocado Kiwi Salsa and Couscous

            For the salsa (needs to be chilled an hour before the rest of the recipe is followed):

• 1-2  avocados depending on size
• 2  kiwis
• 1/4  cup finely chopped red onion
• 1/4  cup finely chopped red bell pepper
• 1  seeded, finely chopped jalapeno
• 1  tbsp chopped cilantro or mint
•  juice of one lemon
•  salt and pepper to taste

             Chop avocados and kiwi into quarter to half inch cubes. Combine in mixing bowl. Add red onion, bell pepper, jalapeno, cilantro or mint, lemon juice, and salt and pepper. Lightly toss, cover with plastic wrap, place in fridge.

             For the scallops:

• 1 1/2  pounds sea scallops

• 2  tbsp olive oil

• salt and pepper

             Add oil to pan over medium-high heat. Allow oil to get hot, add scallops, cook two to four minutes each side, or until golden brown. Remove and salt and pepper to taste. Place on a plate.            

             For the couscous:

•  follow the recipe on the box, where else does couscous come from :)

             To plate: 

•  Lay base layer of couscous, top with three scallops,  add salsa.