• Ingredients: 34
  • Serves: 4

Scallops and couscous with roasted vegetables and curry sauce with sea scallops, couscous, cooked according to package directions.


For cayenne dressing:

For spicy garden slaw:

  • 1/2 small head green cabbage , outer leaves removed,
  • 1/2 small head red cabbage , outer leaves removed,
  • 1/4 lb. carrots, peeled, ends trimmed, and cut lengthwise into sticks 3
  • 1 medium red onion , peeled and thinly sliced
  • 1 medium green bell pepper , washed, cut in half lengthwise,
  • 1 medium red bell pepper , washed, cut in half lengthwise,
  • 1 medium yellow bell pepper , washed, cut in half lengthwise,
  • 3/4 cup Cayenne Dressing
  • 1 cup unsalted Virginia peanuts

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Add carrot, rutabaga and parsnip; sprinkle with salt and pepper.

    For this step you will need

  2. Step 2 Roast vegetables until tender and brown around edges, adding up to 1/2 cup water to dish if vegetables are dry, about 45 minutes.
  3. Step 3 Meanwhile, stir curry powder in small skillet over medium heat until fragrant, about 15 seconds. Transfer curry to processor.
  4. Step 4 Add roasted pepper, broth and yogurt; puree until smooth. Return sauce to skillet. Season with salt and pepper.

    For this step you will need

  5. Step 5 Spray large nonstick skillet with vegetable oil spray. Heat over high heat. Sprinkle scallops with salt and pepper.

    For this step you will need

  6. Step 6 Add to skillet; sauté until just opaque in center, about 1 minute per side. Add roasted vegetables; stir until heated through, about 3 minutes.
  7. Step 7 Meanwhile, warm curry sauce over medium-low heat (do not boil). Drizzle sauce over scallop mixture and serve.

    For this step you will need

Nutrition information

Calories 160 Carbohydrates 23 g (8%)
Fat 1 g (2%) Protein 14 g (28%)
Saturated Fat 0 g (1%) Sodium 364 mg (15%)
Polyunsaturated Fat 0 g Fiber 3 g (11%)
Monounsaturated Fat 1 g Cholesterol 20 mg (7%)