Barbecued Scallops With Saffron Couscous Recipe
- 1/4 c. ketchup
- 1/4 c. plum sauce
- 2 Tbsp. fresh lime juice
- 1 Tbsp. prepared horseradish
- 1/8 tsp pepper
- 16 lrg sea scallops about 1 1/2 pounds
- 1 1/4 c. water
- 1 c. minced tomato
- 1/3 c. diced carrot
- 1/3 c. minced onion
- 1/4 c. minced celery
- 1/4 tsp salt
- 1/4 tsp saffron threads crushed
- 1/8 tsp pepper
- 1 c. uncooked couscous
- 2 tsp extra-virgin extra virgin olive oil
- 1.
- Combine first 5 ingredients in a bowl; stir well.
- Arrange scallops in a single layer in a 1 1/2-qt casserole; spoon about 6 Tbsp.
- ketchup mix over scallops.
- Cover and refrigerate30 min.
- 2.
- 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 min.
- Add in oil, and fluff with a fork.
- 3.
- Uncover scallops, and broil 6 min on each side or possibly till done.
- Spoon couscous mix onto individual plates; top with scallops, and drizzle with remaining ketchup mix.
- Garnish with fresh fruit slices and parsley, if you like.
- Yield: 4 servings (serving size: 1 c. couscous, 4 scallops, and 1 Tbsp.
- 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)