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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 10%
  • Fat: 4.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 35g
  • Carbohydrate: 50.3g
  • Fiber: 3.2g
  • Cholesterol: 56mg
  • Iron: 1.9mg
  • Sodium: 935mg
  • Calcium: 67mg

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

  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.
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