Barbecued Scallops With Saffron Couscous Recipe

  1. 1.
  2. Combine first 5 ingredients in a bowl; stir well.
  3. Arrange scallops in a single layer in a 1 1/2-qt casserole; spoon about 6 Tbsp.
  4. ketchup mix over scallops.
  5. Cover and refrigerate30 min.
  6. 2.
  7. Combine water and next 7 ingredients (water through pepper) in a medium saucepan, and bring to a boil; gradually stir in couscous.
  8. Remove from heat; cover and let stand 5 min.
  9. Add in oil, and fluff with a fork.
  10. 3.
  11. Uncover scallops, and broil 6 min on each side or possibly till done.
  12. Spoon couscous mix onto individual plates; top with scallops, and drizzle with remaining ketchup mix.
  13. Garnish with fresh fruit slices and parsley, if you like.
  14. Yield: 4 servings (serving size: 1 c. couscous, 4 scallops, and 1 Tbsp.
  15. sauce).

ketchup, plum sauce, lime juice, horseradish, pepper, water, tomato, carrot, onion, celery, salt, pepper, couscous, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/barbecued-scallops-with-saffron-couscous-78758 (may not work)

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