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. 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)