Barbecued Scallops with Saffron Couscous |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Chef Roelant garnished this dish with fresh fruit and parsley. Ingredients:
1/4 cup ketchup |
1/4 cup plum sauce |
2 tablespoons fresh lime juice |
1 tablespoon prepared horseradish |
1/8 teaspoon pepper |
16 large sea scallops (about 1 1/2 pounds) |
1 1/4 cups water |
1 cup chopped tomato |
1/3 cup diced carrot |
1/3 cup chopped onion |
1/4 cup chopped celery |
1/4 teaspoon salt |
1/4 teaspoon saffron threads, crushed |
1/8 teaspoon pepper |
1 cup uncooked couscous |
2 teaspoons extra-virgin olive oil |
Directions:
1. 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.
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 minutes. Add oil, and fluff with a fork.
3. 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.
|
|