Glazed Scallops With Couscous

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.

Yield: Makes 4 servings (serving size: 4 scallops and 1/2 cup couscous mixture)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 34g
  • Carbohydrate: 37g
  • Fiber: 3g
  • Cholesterol: 56mg
  • Iron: 2mg
  • Sodium: 740mg
  • Calcium: 74mg

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)

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Glazed Scallops With Couscous Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy