¼

cup

tomato sauce

¼

cup

plum sauce

2

Tbs

lime; juiced

1

Tbs

horseradish; prepared

1/8

tsp

pepper

16

large

scallops

1 ¼

cups

water

1

cup

chopped tomatoes

1/3

cup

diced carrot

1/3

cup

chopped onion

¼

cup

chopped celery

¼

tsp

salt

¼

tsp

saffron threads; crushed

1/8

tsp

pepper

1

cup

couscous; uncooked

2

tsp

extra-virgin olive oil

1

Combine first 5 ingredients in a bowl, stir well.

2

Arrange scallops in a single layer in a 1½ litre casserole, spoon about 4 tablespoons tomato sauce mixture over scallops. Cover and chill 30 minutes.

3

Combine water and next 7 ingredients, water through pepper, in a medium saucepan, and bring to a boil, gradually stir in couscous.

4

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.

5

Spoon couscous mixture onto individual plates, top with scallops, and drizzle with remaining tomato sauce mixture.

6

Garnish with fresh fruit slices and parsley, if desired.