• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Barbecued Scallops with Saffron Couscous

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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


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).
(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.

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