Garlic Parmigiana Spinach top with Herb Butter Scallop on Basil Tomato Cous cous

***For the grill scallop:
10-15 Sea scallop
3 Tbs herb butter (store bought or home made)
1 Pinch salt and pepper 
1 Cup chicken broth
1 Tbs of bacon fat ( for brushing the grill surface) 

Pouch the scallop in all the ingredients above (except the bacon fat) on really low heat for 10 minutes and set it a side 
(cool it down)
Then using the bacon fat then brush over the top grilled (place the top grilling on medium heat), when it sizzle... then start grilling.
For 3 minutes each side the scallop. 

DON'T  throw the remaining sauce after Pouching....you will need it to drizzle on top of you scallop at the end.....bringing to boil before you using for drizzle ...... 

***For the garlic spinach:
1-2 pack store bought spinach
 ( boil until it little tender, DON"T over cook it)
5 clove of garlic
1/2 Cup of grated parmigiana cheese
1 Pinch of salt and pepper
2 Tbs chopped parsley
1 Tbs of butter

Place the butter on over medium heat skillet.
Then start adding the garlic, salt, pepper, parsley, then add spinach.
Cook for about 5 minutes until it all combine, then add the cheese (leave a little bit for garnish)
Then taste ...you can add anything you like on your taste.

***For the Tomato basil cous cous:
1 Box of Instan cous cous (300 gram)
500 Ml of chicken broth
10 Of sweet baby tomatoes
1/2 cup basil chopped (leaf only)

when the chicken broth are boil add the basil, tomatoes and the cous cous, stir it , then cook for another 5 minutes cover.
Turn the heat off but still cover for another 5 minutes.

Then serve together as the picture shown ..... we love it.