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Categories:
ketchup plum sauce lime juice horseradish pepper water tomato carrot onion celery salt saffron threads pepper couscous extra-virgin olive oil
Viewed: 64 - Published at: 7 years agoIngredients
- 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
Method
- 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.
