Yum, yum. Tomorrow's crostini calls for crème fraîche, so in order not to waste the crème fraîche, I searched for another way to use it. I found this: Israeli couscous with roasted lemons & capers topped with seared scallops & a lemon crème fraîche drizzle. I don't, as a rule, love scallops as they often seem phlegmy to me. But diver scallops done right are OK, and this recipe sounded delicious. I think they'll be nice alongside some garlicky-grilled okra and sliced tomatoes.