Grilled Scallops With Saffron Couscous

Recipe Ingredients

1/4 cup	59ml	Ketchup
1/4 cup	59ml	Plum sauce
2 tablespoons	30ml	Fresh lime juice
1 tablespoon	15ml	Prepared horseradish
1/8 teaspoon	0.6ml	Pepper
16 teaspoons	80ml	Sea scallops - about 1-1/2 pounds (large)
1 1/4 cups	296ml	Water
1 cup	62g / 2.2oz	Chopped tomato
1/3 cup	36g / 1.3oz	Diced carrot
1/3 cup	20g / 0.7oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Saffron threads - crushed
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Uncooked couscous
2 teaspoons	10ml	Extra-virgin olive oil

Recipe Instructions

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.

Source:
Cooking Light YEAR: 1996 ISSUE: Jan/Feb

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