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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.
- Yield: 4 servings (serving size: 1 c. couscous, 4 scallops, and 1 Tbsp. sauce).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 33 | 9% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 654mg | 27% |
| Potassium 701mg | 20% |
| Total Carbs 54.66g | 15% |
| Dietary Fiber 3.6g | 12% |
| Sugars 15.14g | 10% |
| Protein 26.69g | 43% |
