Recipe - Barbecued Scallops With Saffron Couscous

One fourth cup Ketchup
One fourth cup Plum sauce
2 tablespoon Fresh lime juice
1 tablespoon Prepared horseradish
1/8 teaspoon Pepper
16 lg Sea scallops; about 11/2
pounds
1 One fourth cup Water
1 cup Chopped tomato
1/3 cup Diced carrot
1/3 cup Chopped onion
One fourth cup Chopped celery
One fourth teaspoon Salt
One fourth teaspoon Saffron threads; crushed
1/8 teaspoon Pepper
1 cup Uncooked couscous
2 teaspoon Extravirgin olive oil

Chef Roelant garnished this dish with fresh fruit and parsley. Combine
first 5 ingredients in a bowl; stir well. Arrange scallops in a single
layer in a 11/2quart casserole; spoon about 6 tablespoons ketchup mixture
over scallops. Cover and chill 30 minutes. 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. 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. Yield: 4 servings
(serving size: 1 cup couscous, 4 scallops, and 1 tablespoon sauce).
NUTRITIONAL INFORMATION: CALORIES 380 (10% from fat); PROTEIN 35g; FAT 4.2g
(sat 0.5g, mono 1.8g, poly 0.8g); CARB 50.3g; FIBER 3.2g; CHOL 56mg; IRON
1.9mg; SODIUM 935mg; CALC 67mg Reformatted by Olivia Liebermann.

Recipe by: Cooking Light YEAR: 1996 ISSUE: Jan/Feb

Posted to MCRecipe Digest V1 #929 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997