Glazed Scallops With Couscous

Glazed Scallops With Couscous Photo: Sang An


  • 2 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon crushed red pepper
  • 16 large sea scallops (about 1 1/2 pounds)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup uncooked couscous
  • 2 cups snow peas
  • 1 cup packaged matchstick-cut carrots
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro (optional)


1. In a medium bowl, combine first 5 ingredients (through crushed red pepper). Rinse scallops under cold water; pat dry. Add scallops to marinade; toss well to coat. Let stand 10-30 minutes, stirring once.

2. Bring broth to a boil in a medium saucepan over high heat. Reduce heat; stir in couscous, peas, carrots, and salt; cover and turn off heat. Let stand 5 minutes.

3. Meanwhile, prepare grill, and grill scallops over medium-hot coals 3 minutes per side or until golden brown and opaque in center. Arrange couscous mixture on 4 plates. Arrange 4 scallops over couscous. Bring marinade to a boil, stir, and cook 3 minutes or until thickened. Drizzle mixture over scallops and couscous; top with cilantro, if desired.

  • Prep Time:
  • Cook Time:

  • This one-dish meal pairs perfectly with a simple side salad. The scallops get their bold flavor from a spicy, Asian-inspired sauce made with five simple ingredients.
  • Yield: Makes 4 servings (serving size: 4 scallops and 1/2 cup couscous mixture)

Nutritional Information

Calories per serving: 335
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 34g
Carbohydrate per serving: 37g
Fiber per serving: 3g
Cholesterol per serving: 56mg
Iron per serving: 2mg
Sodium per serving: 740mg
Calcium per serving: 74mg

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