| 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  | Cooking Light
The emphasis of this magazine is on healthy eating and living. Each issue covers light cuisine and includes more than 70 recipes with photos. It also explores food and nutrition news as well as fitness, health and beauty.
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