Barbecued Scallops with Saffron Couscous

Chef Roelant garnished this dish with fresh fruit and parsley.

Yield:

4 servings (serving size: 1 cup couscous, 4 scallops, and 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 380
Caloriesfromfat 10 %
Fat 4.2 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 0.8 g
Protein 35 g
Carbohydrate 50.3 g
Fiber 3.2 g
Cholesterol 56 mg
Iron 1.9 mg
Sodium 935 mg
Calcium 67 mg

Ingredients

1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons fresh lime juice
1 tablespoon prepared horseradish
1/8 teaspoon pepper
16 large sea scallops (about 1 1/2 pounds)
1 1/4 cups 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 teaspoons extra-virgin olive oil

Preparation

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.

Note:

Chef Peter Roelant,

Four Oaks Restaurant, Hollywood, California,

January 1996