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Ingredients: 1/4 Cup(s) Ketchup 1/4 Cup(s) Plum sauce 2 Tablespoon(s) Fresh lime juice 1 Tablespoon(s) Prepared horseradish 1/8 Teaspoon(s) Pepper 16 large Sea scallops 1 1/4 Cup(s) Water 1 Cup(s) Chopped tomato 1/3 Cup(s) Diced carrot 1/3 Cup(s) Chopped onion 1/4 Cup(s) Chopped celery 1/4 Teaspoon(s) Salt 1/4 Teaspoon(s) Saffron threads, crushed 1 Cup(s) Uncooked couscous 2 Teaspoon(s) Extra-virgin olive oil Directions: 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 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
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