Heartbreaking Dawns Jalapeno Pineapple Hot Sauce Baked Panko Crusted Scallops with Israeli Pearl Couscous and Craisins Infused with Blueberry Juice

Cooking for me is all about love. Love for friends and family. Healthy, simple, inspired recipes for everyday celebrations.

This is very similar to a recent recipe I posted, but better--much better. The spicy Heartbreaking Dawns Jalapeno Pineapple sauce  complimented with the sweet craisins in pearl couscous resulted in an experience that I wish I could have shared with you the night Susan and I sat down to dinner. This, the photo and the recipe, will, I hope, inspire you. So go online and get some hot sauces from Heartbreaking Dawns and get cooking!

Heartbreaking Dawns Jalapeno Pineapple Panko Crusted Scallops from Bruce's Kitchen.

 Scallops

1 pound sea scallops
1/3 cup Panko crumbs
1 tablespoon fresh lemon juice
1 clove garlic, minced
salt & pepper
1/4 cup Heartbreaking Dawns Jalapeno Pineapple Hot Sauce, gently warmed

Combine lemon juice, garlic, salt, pepper, and Panko crumbs. Lightly grease baking dish. Add scallops. Sprinkle Panko mixture on top of scallops. Cook in a 425 pre-heated over for 15 minutes.

I served the scallops on top of the couscous and I drizzled the Jalapeno Pineapple Sauce on top of the scallops.

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