Barbecued Scallops With Saffron Quinoa
From mbelisle 14 years ago
- 45 to make
- Serves 8
From Cooking Light Jan/Feb 1996, this was originally a recipe made with couscous which my family is not particularly fond of. We made a few changes and enjoyed the results. I believe a serving of this which would be 6 scallops and about a cup of quinoa works out to 5 points on Weightwatchers.
Ingredients
- 3/4 cup ketchup shopping list
- 3/4 cup plum sauce shopping list
- 6 tablespoons lime juice shopping list
- 4 tablespoons horseradish shopping list
- 1 teaspoon pepper shopping list
- 48 large scallops shopping list
- 3 cups water shopping list
- 1 1/2 cups quinoa shopping list
- 3 tablespoons onion flakes shopping list
- 1/2 teaspoon saffron, crushed shopping list
How to make it
- Combine first five ingredients in a bowl; stir well.
- Place scallops in an ice-cream bucket and spoon 1/2 of ketchup mixture over them, mixing gently.
- Cover and chill 30 minutes.
- Mix water, quinoa, onion flakes and saffron in a saucepan and bring to a boil. Cover and simmer 15 minutes until water is absorbed.
- Broil or grill scallops 6 minutes on each side or until done.
- Serve scallops with quinoa and remaining ketchup sauce drizzled over them.
People Who Like This Dish 3
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