Barbecued Scallops With Saffron Couscous Recipe

Name: Barbecued Scallops With Saffron Couscous Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. ketchup; 1/4 c. plum sauce; 2 Tbsp. fresh lime juice; 1 Tbsp. prepared horseradish; 1/8 tsp pepper; 16 lrg sea scallops about 1 1/2 pounds; 1 1/4 c. water; 1 c. minced tomato; 1/3 c. diced carrot; 1/3 c. minced onion; 1/4 c. minced celery; 1/4 tsp salt; 1/4 tsp saffron threads crushed; 1/8 tsp pepper; 1 c. uncooked couscous; 2 tsp extra-virgin extra virgin olive oil

Servings: persons

1/4 c. ketchup
1/4 c. plum sauce
2 Tbsp. fresh lime juice
1 Tbsp. prepared horseradish
1/8 tsp pepper
16 lrg sea scallops about 1 1/2 pounds
1 1/4 c. water
1 c. minced tomato
1/3 c. diced carrot
1/3 c. minced onion
1/4 c. minced celery
1/4 tsp salt
1/4 tsp saffron threads crushed
1/8 tsp pepper
1 c. uncooked couscous
2 tsp extra-virgin extra virgin olive oil

1
1.
2
Combine first 5 ingredients in a bowl; stir well.
3
Arrange scallops in a single layer in a 1 1/2-qt casserole; spoon about 6 Tbsp.
4
ketchup mix over scallops.
5
Cover and refrigerate30 min.
6
2.
7
Combine water and next 7 ingredients (water through pepper) in a medium saucepan, and bring to a boil; gradually stir in couscous.
8
Remove from heat; cover and let stand 5 min.
9
Add in oil, and fluff with a fork.
10
3.
11
Uncover scallops, and broil 6 min on each side or possibly till done.
12
Spoon couscous mix onto individual plates; top with scallops, and drizzle with remaining ketchup mix.
13
Garnish with fresh fruit slices and parsley, if you like.
14
Yield: 4 servings (serving size: 1 c. couscous, 4 scallops, and 1 Tbsp.
15
sauce).

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 c. ketchup, 1/4 c. plum sauce, 2 Tbsp. fresh lime juice, 1 Tbsp. prepared horseradish, and more.

Yes, Barbecued Scallops With Saffron Couscous Recipe 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.

That's it — enjoy your meal!