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Receta Barbecued Scallops With Saffron Couscous
by Global Cookbook

Barbecued Scallops With Saffron Couscous
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Ingredientes

  • 1/4 c. ketchup
  • 1/4 c. plum sauce
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. prepared horseradish
  • 1/8 tsp pepper
  • 16 lrg sea scallops about 1 1/2 pounds
  • 1 1/4 c. water
  • 1 c. minced tomato
  • 1/3 c. diced carrot
  • 1/3 c. minced onion
  • 1/4 c. minced celery
  • 1/4 tsp salt
  • 1/4 tsp saffron threads crushed
  • 1/8 tsp pepper
  • 1 c. uncooked couscous
  • 2 tsp extra-virgin extra virgin olive oil

Direcciones

  1. Combine first 5 ingredients in a bowl; stir well. Arrange scallops in a single layer in a 1 1/2-qt casserole; spoon about 6 Tbsp. ketchup mix over scallops. Cover and refrigerate30 min.
  2. 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 min. Add in oil, and fluff with a fork.
  3. Uncover scallops, and broil 6 min on each side or possibly till done. Spoon couscous mix onto individual plates; top with scallops, and drizzle with remaining ketchup mix. Garnish with fresh fruit slices and parsley, if you like.
  4. Yield: 4 servings (serving size: 1 c. couscous, 4 scallops, and 1 Tbsp. sauce).