Free Recipe Barbecued Scallops with Saffron Couscous
Recipe Type: Free Seafood Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Barbecued Scallops with Saffron Couscous Recipe
1/4 c Ketchup
1/4 c Plum sauce
2 tb Fresh lime juice
1 tb Prepared horseradish
1/8 ts Pepper
16 lg Sea scallops; about 1-1/2
-pounds
1-1/4 c Water
1 c Chopped tomato
1/3 c Diced carrot
1/3 c Chopped onion
1/4 c Chopped celery
1/4 ts Salt
1/4 ts Saffron threads; crushed
1/8 ts Pepper
1 c Uncooked couscous
2 ts Extra-virgin olive oil
Barbecued Scallops with Saffron Couscous Preparation
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 1-1/2-quart 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 MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on Nov 28, 1997
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