Grilled Scallops With Saffron Couscous

Course : Grilling
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilling Recipes