Very low in fat and high in potassium, this dish will make your RealAge 5.1 days younger.
Preparation Time:  15 minutes
Cooking Time:  12 minutes
Servings  4
Serving Size:

Ingredients:

¼ cup each: light soy sauce and orange marmalade
2 tablespoons rice vinegar or seasoned rice vinegar
16 large sea scallops (about 1 pound)
Cooking spray
1 red or yellow bell pepper, seeded, cut into 1-inch chunks
8 ounces baby pattypan squash, sliced
1 cup whole wheat couscous, uncooked
8 pitted dried prunes, coarsely chopped
¼ cup chopped mint leaves

Directions:

In a medium bowl, combine soy sauce, marmalade, and vinegar. Transfer ¼ cup of the mixture to a medium saucepan; set aside. Toss scallops with remaining soy sauce mixture in bowl; let marinade at room temperature 10 minutes while preparing vegetables. Meanwhile, add 1¾ cups water to the soy sauce mixture in saucepan; bring to a simmer. Stir in couscous and prunes. Cover; remove from heat and let stand 5 minutes or until liquid is absorbed. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray. Transfer scallops from marinade to hot skillet; reserve marinade. Cook scallops on one side for only 2 minutes, (do not turn over) or until glazed; transfer scallops and juices from skillet to a bowl or plate; set aside. Recoat skillet with cooking spray. Add bell pepper and squash; stir-fry 3 minutes. Add reserved marinade from bowl; cook 1 minute. Add reserved scallops with juices; stir-fry 1 to 2 minutes or until scallops are opaque and vegetables are crisp-tender. Stir mint into couscous; transfer to four serving plates. Top with scallop mixture and serve with additional soy sauce, if desired.

Tips:

Rinse sea scallops in cold water and pat dry with paper towels before marinating: They will take the marinade more readily and will caramelize in the pan to a beautiful golden brown.

Substitutions:

Zucchini or yellow summer squash may replace the baby pattypan squash, and dried apricots may replace the prunes.

Nutrition Facts:

Fat Calories: 16.80 g
Total Fat:  1.90 g
Sat. Fat:  0.20 g
Cholesterol:  37.00 mg
Total Carbohydrate:  119.00 g
Fiber:  16.20 g
Sugars:  51.10 g
Protein:  30.50 g