You'll notice a certain similarity: fish simply prepared and pasta with Asparagus and fresh peas, with local fresh Chevre, peaches, and blueberries for dessert; this is pan-seared Sea Scallops and Couscous.
Part of the reason is lack of imagination/ laziness, perhaps, but the peas and asparagus are still beautiful (the shells on the peas were yucky, but the peas weren't affected) and the asparagus may well have been the best of the year so far: firm and green with tightly closed, dense heads. I love Moroccan/ French style Couscous, and it is ready in minutes. It has a slight nutty but unobtrusive flavor which goes wonderfully with fresh vegetables. Besides, I am beginning to sense I have an audience for this kind of thing, and I didn't want to disappoint either one of y'all.
Pan-seared Scallops are a real treat, and terribly simple, but they must be done correctly; overcook them and you may as well eat rubber. A cast iron skillet, or one with some thermal mass, on medium high heat, with butter to coat. Place the scallops on the surface for one minute, turn them, and remove the pan from heat. Leave the scallops for perhaps a minute, no more than two, which in my opinion is pushing it, plate and eat. No salt, no herbs, no damned fiddlin' around with anything, except a fork. I like Chardonnay, malolactically fermented (without oak) for this. The current one is "Razor's Edge" from Australia, but Tolossa from California (Sonoma, I think) and many French White Burgundies are wonderful.