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Glazed Scallops With Couscous

Photo: Sang An
Prep time 20 mins
Cook time 9 mins
Yield Makes 4 servings (serving size: 4 scallops and 1/2 cup couscous mixture)
This one-dish meal pairs perfectly with a simple side salad. The scallops get their bold flavor from a spicy, Asian-inspired sauce made with five simple ingredients.

Ingredients

  • 2 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon crushed red pepper
  • 16 large sea scallops (about 1 1/2 pounds)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup uncooked couscous
  • 2 cups snow peas
  • 1 cup packaged matchstick-cut carrots
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro (optional)

Nutrition Information

  • calories 335
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 2 g
  • protein 34 g
  • carbohydrate 37 g
  • fiber 3 g
  • cholesterol 56 mg
  • iron 2 mg
  • sodium 740 mg
  • calcium 74 mg

How to Make It

  1. In a medium bowl, combine first 5 ingredients (through crushed red pepper). Rinse scallops under cold water; pat dry. Add scallops to marinade; toss well to coat. Let stand 10-30 minutes, stirring once.

  2. Bring broth to a boil in a medium saucepan over high heat. Reduce heat; stir in couscous, peas, carrots, and salt; cover and turn off heat. Let stand 5 minutes.

  3. Meanwhile, prepare grill, and grill scallops over medium-hot coals 3 minutes per side or until golden brown and opaque in center. Arrange couscous mixture on 4 plates. Arrange 4 scallops over couscous. Bring marinade to a boil, stir, and cook 3 minutes or until thickened. Drizzle mixture over scallops and couscous; top with cilantro, if desired.