Barbecued scallops with saffron couscous
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Barbecued scallops with saffron couscous
  Scallops    Saffron    Couscous    Seafood  
Last updated 6/12/2012 1:07:07 AM. Recipe ID 32938. Report a problem with this recipe.
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      Title: Barbecued scallops with saffron couscous
 Categories: Seafood
      Yield: 4 Servings
 
    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). NUTRITIONAL
  INFORMATION: CALORIES 380 (10% from fat); PROTEIN 35g; FAT 4.2g (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.
  
  Recipe 




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Recipe ID 32938 (Apr 03, 2005)

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