Barbecued Scallops With Saffron Couscous Recipe

Name: Barbecued Scallops With Saffron Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup ketchup, 1/4 cup plum sauce, 2 tablespoons fresh lime juice, 1 tablespoon prepared horseradish, and more.

Yes, Barbecued Scallops With Saffron Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Scallops With Saffron Couscous

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