Grilled Scallops With Saffron Couscous

Course : Grilling
Source:
Serves: 4
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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
 

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.


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