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.
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)
How to Make It
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.
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.
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.
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