Barbecued scallops with saffron couscous

4 Servings

Ingredients

Quantity Ingredient
¼ cup Ketchup
¼ cup Plum sauce
2 tablespoons Fresh lime juice
1 tablespoon Prepared horseradish
⅛ teaspoon Pepper
16 larges Sea scallops; about 1-1/2 pounds
1¼ cup Water
1 cup Chopped tomato
⅓ cup Diced carrot
⅓ cup Chopped onion
¼ cup Chopped celery
¼ teaspoon Salt
¼ teaspoon Saffron threads; crushed
⅛ teaspoon Pepper
1 cup Uncooked couscous
2 teaspoons Extra-virgin olive oil

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 1-½-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 Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@...> on Nov 28, 1997

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