Barbecued Scallops With Saffron Couscous

Important lessons are given by this alternation of the two ideas of faith and unbelief, obedience and disobedience. Disobedience is the root of unbelief. Unbelief is the mother of further disobedience. Faith is voluntary submission within a person's own power. If faith is not exercised, the true cause lies deeper than all intellectual reasons. It lies in the moral aversion of human will and in the pride of independence, which says, 'who is Lord over us? Why should we have to depend on Jesus Christ?' As faith is obedience and submission, so faith breeds obedience, but unbelief leads on to higher-handed rebellion. With dreadful reciprocity of influence, the less one trusts, the more he disobeys; the more he disobeys, the less he trusts.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	4	Servings

INGREDIENTS

1/4	c	Ketchup
1/4	c	Plum sauce
2	T	Fresh lime juice
1	T	Prepared horseradish
1/8	t	Pepper
16		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	t	Salt
1/4	t	Saffron threads, crushed
1/8	t	Pepper
1	c	Uncooked couscous
2	t	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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 121 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 502.8mg Potassium: 322mg Carbohydrates: 27.1g Fiber: 2.1g Sugar: 6.3g Protein: 2.7g