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

Chef Roelant garnished this dish with fresh fruit and parsley.

How to Make It

Step 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.

Step 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.

Step 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.

Four Oaks Restaurant, Hollywood, California

You May Like

Ratings & Reviews