Scallops and Couscous with Roasted Vegetables and C

Name: Scallops and Couscous with Roasted Vegetables and Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1/2 cup chopped peeled carrot; 1/2 cup chopped peeled rutabaga; 1/2 cup chopped peeled parsnip; 1/2 cup (about) water; 3/4 teaspoon curry powder; 1 roasted red pepper from jar, drained; 1/2 cup canned low-salt chicken broth; 1 tablespoon plain nonfat yogurt; 12 sea scallops (about 12 ounces); 1 1/3 cups couscous, cooked according to package directions

Servings: persons

Nonstick vegetable oil spray
1/2 cup chopped peeled carrot
1/2 cup chopped peeled rutabaga
1/2 cup chopped peeled parsnip
1/2 cup (about) water
3/4 teaspoon curry powder
1 roasted red pepper from jar, drained
1/2 cup canned low-salt chicken broth
1 tablespoon plain nonfat yogurt
12 sea scallops (about 12 ounces)
1 1/3 cups couscous, cooked according to package directions

1
Preheat oven to 375F.
2
Spray 13x9x2-inch glass baking dish with vegetable oil spray.
3
Add carrot, rutabaga and parsnip; sprinkle with salt and pepper.
4
Roast vegetables until tender and brown around edges, adding up to 1/2 cup water to dish if vegetables are dry, about 45 minutes.
5
Meanwhile, stir curry powder in small skillet over medium heat until fragrant, about 15 seconds.
6
Transfer curry to processor.
7
Add roasted pepper, broth and yogurt; puree until smooth.
8
Return sauce to skillet.
9
Season with salt and pepper.
10
(Vegetables and curry sauce can be made 1 day ahead.
11
Cover separately and refrigerate.)
12
Spray large nonstick skillet with vegetable oil spray.
13
Heat over high heat.
14
Sprinkle scallops with salt and pepper.
15
Add to skillet; saute until just opaque in center, about 1 minute per side.
16
Add roasted vegetables; stir until heated through, about 3 minutes.
17
Divide couscous among 4 plates.
18
Top with scallop mixture.
19
Meanwhile, warm curry sauce over medium-low heat (do not boil).
20
Drizzle sauce over scallop mixture and serve.

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 11 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1/2 cup chopped peeled carrot, 1/2 cup chopped peeled rutabaga, 1/2 cup chopped peeled parsnip, and more.

Yes, Scallops and Couscous with Roasted Vegetables and Curry Sauce 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!

Scallops and Couscous with Roasted Vegetables and Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions