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vegetable oil spray peeled carrot peeled rutabaga peeled parsnip water curry powder red pepper chicken broth nonfat yogurt couscous
Viewed: 33 - Published at: 9 years agoIngredients
- 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
Method
- Preheat oven to 375F.
- Spray 13x9x2-inch glass baking dish with vegetable oil spray.
- Add carrot, rutabaga and parsnip; sprinkle with salt and pepper.
- Roast vegetables until tender and brown around edges, adding up to 1/2 cup water to dish if vegetables are dry, about 45 minutes.
- Meanwhile, stir curry powder in small skillet over medium heat until fragrant, about 15 seconds.
- Transfer curry to processor.
- Add roasted pepper, broth and yogurt; puree until smooth.
- Return sauce to skillet.
- Season with salt and pepper.
- (Vegetables and curry sauce can be made 1 day ahead.
- Cover separately and refrigerate.)
- Spray large nonstick skillet with vegetable oil spray.
- Heat over high heat.
- Sprinkle scallops with salt and pepper.
- Add to skillet; saute until just opaque in center, about 1 minute per side.
- Add roasted vegetables; stir until heated through, about 3 minutes.
- Divide couscous among 4 plates.
- Top with scallop mixture.
- Meanwhile, warm curry sauce over medium-low heat (do not boil).
- Drizzle sauce over scallop mixture and serve.
