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Barbecued Scallops with Saffron Couscous

Yield 4 servings (serving size: 1 cup couscous, 4 scallops, and 1 tablespoon sauce)
Chef Roelant garnished this dish with fresh fruit and parsley.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.