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| Barbecued Scallops With Saffron Couscous Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoon fresh lime juice
1 tablespoon prepared horseradish
1/8 teaspoon pepper
16 large sea scallops; about 1-1/2 pounds
1 1/4 cup water
1 cup chopped tomato
1/3 cup diced carrot
1/3 cup chopped onion
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon saffron threads; crushed
1/8 teaspoon pepper
1 cup uncooked couscous
2 teaspoon extra-virgin olive oil
Cooking Directions:
Chef Roelant garnished this dish with fresh fruit and parsley. Combine first 5 ingredients in a bowl; stir well. Arrange scallops in a single layer in a 1-1/2-quart casserole; spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 minutes. Combine water and next 7 ingredients (water through pepper) in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Add oil, and fluff with a fork. Uncover scallops, and broil 6 minutes on each side or until done. Spoon couscous mixture onto individual plates; top with scallops, and drizzle with remaining ketchup mixture. Garnish with fresh fruit slices and parsley, if desired. Yield: 4 servings (serving size: 1 cup couscous, 4 scallops, and 1 tablespoon sauce). NUTRITIONAL INFORMATION: CALORIES 380 (10% from fat); PROTEIN 35g; FAT 4.2g (sat 0.5g, mono 1.8g, poly 0.8g); CARB 50.3g; FIBER 3.2g; CHOL 56mg; IRON 1.9mg; SODIUM 935mg; CALC 67mg Reformatted by Olivia Liebermann.
Recipe by: Cooking Light YEAR: 1996 ISSUE: Jan/Feb
seafood
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