Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           ketchup
     1/4  cup           plum sauce
   2      tablespoons   fresh lime juice
   1      tablespoon    prepared horseradish
     1/8  teaspoon      pepper
  16      large         sea scallops -- about 1-1/2 pounds
   1 1/4  cups          water
   1      cup           chopped tomato
     1/3  cup           diced carrot
     1/3  cup           chopped onion
     1/4  cup           chopped celery
     1/4  teaspoon      salt
     1/4  teaspoon      saffron threads -- crushed
     1/8  teaspoon      pepper
   1      cup           uncooked couscous
   2      teaspoons     extra-virgin olive oil

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.