Barbecued Scallops with Saffron Couscous

Name: Barbecued Scallops with Saffron Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters diced carrot; 59 milliliters chopped celery; 237 milliliters uncooked couscous; 1 Tbsp prepared horseradish; 59 milliliters ketchup; 2 Tbsps fresh lime juice; 2 teaspoons extra-virgin olive oil; 79 milliliters chopped onion; 0 teaspoons pepper; 59 milliliters plum sauce; 0 teaspoons saffron threads, crushed; 0 teaspoons salt; 680 grams 16 large sea scallops (about; 237 milliliters chopped tomato; 296 milliliters water

Barbecued Scallops with Saffron Couscous requires approximately 45 minutes from start to finish. This recipe serves 4. One serving contains 254 calories, 7g of protein, and 3g of fat. Only It is a good option if you're following a vegan diet. A mixture of carrot, celery, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Scallops

Ketchup

Equipment you will use

Bowl

Combine water and next 7 ingredients (water through pepper) in a medium saucepan, and bring to a boil; gradually stir in couscous.

Ingredients you will need

Couscous

Pepper

Water

Equipment you will use

Sauce Pan

Remove from heat; cover and let stand 5 minutes.

Add oil, and fluff with a fork.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Couscous

Scallops

Ketchup

Garnish with fresh fruit slices and parsley, if desired.

Ingredients you will need

Fruit Slices

Parsley

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

79milliliters

diced carrot 59milliliters

chopped celery 237milliliters

uncooked couscous 1Tbsp

prepared horseradish 59milliliters

ketchup 2Tbsps

fresh lime juice 2teaspoons

extra-virgin olive oil 79milliliters

chopped onion 0teaspoons

pepper 59milliliters

plum sauce 0teaspoons

saffron threads, crushed 0teaspoons

salt 680grams

16 large sea scallops (about 237milliliters

chopped tomato 296milliliters

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.

La Crema Russian River Chardonnay

On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.