Preparation:
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. |
