Barbecued Scallops with Saffron Couscous
Chef Roelant garnished this dish with fresh fruit and parsley.
Recipe by Cooking Light January 1996
Four Oaks Restaurant, Hollywood, California
380 calories; calories from fat 10%; fat 4.2g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.8g; protein 35g; carbohydrates 50.3g; fiber 3.2g; cholesterol 56mg; iron 1.9mg; sodium 935mg; calcium 67mg.