| Barbecued Scallops with Saffron Couscous
1/4 cup of ketchup
1/4 cup of plum sauce
2 tablespoons of fresh lime juice
1 tablespoon of prepared horseradish
1/8 teaspoon of pepper
16 large Sea scallops
1 1/4 cups of water
1 cup of chopped tomato
1/3 cup of diced carrot
1/3 cup of chopped onion
1/4 cup of chopped celery
1/4 teaspoon of salt
1/4 teaspoon of saffron threads; crushed
1/8 teaspoon of pepper
1 cup of uncooked couscous
2 teaspoons of Extra-virgin olive oil |
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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 Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
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