| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Ketchup |
| 1/4 |
c |
Plum sauce |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Prepared horseradish |
| 1/8 |
ts |
Pepper |
| 16 |
lg |
Sea scallops; about 1-1/2 pounds |
| 1 1/4 |
c |
Water |
| 1 |
c |
Chopped tomato |
| 1/3 |
c |
Diced carrot |
| 1/3 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Saffron threads; crushed |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Uncooked couscous |
| 2 |
ts |
Extra-virgin olive oil |
INSTRUCTIONS
Chef Roelant garnished this dish with fresh fruit and parsley. 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. Yield: 4 servings
(serving size: 1 cup couscous, 4 scallops, and 1 tablespoon sauce).
NUTRITIONAL INFORMATION: CALORIES 380 (10% from fat); PROTEIN 35g; FAT 4.2g
(sat 0.5g, mono 1.8g, poly 0.8g); CARB 50.3g; FIBER 3.2g; CHOL 56mg; IRON
1.9mg; SODIUM 935mg; CALC 67mg Reformatted by Olivia Liebermann.
Recipe by: Cooking Light YEAR: 1996 ISSUE: Jan/Feb
Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@prodigy.net> on
Nov 28, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”