- Nonstick vegetable oil spray
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped peeled rutabaga
- 1/2 cup chopped peeled parsnip
- 1/2 cup (about) water
- 3/4 teaspoon curry powder
- 1 roasted red pepper from jar, drained
- 1/2 cup canned low-salt chicken broth
- 1 tablespoon plain nonfat yogurt
- 12 sea scallops (about 12 ounces)
- 1 1/3 cups couscous, cooked according to package directions
- 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. Roast vegetables until tender and brown around edges, adding up to 1/2 cup water to dish if vegetables are dry, about 45 minutes.
- Meanwhile, stir curry powder in small skillet over medium heat until fragrant, about 15 seconds. Transfer curry to processor. Add roasted pepper, broth and yogurt; puree until smooth. Return sauce to skillet. Season with salt and pepper. (Vegetables and curry sauce can be made 1 day ahead. Cover separately and refrigerate.)
- Spray large nonstick skillet with vegetable oil spray. Heat over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 1 minute per side. Add roasted vegetables; stir until heated through, about 3 minutes. Divide couscous among 4 plates. Top with scallop mixture.
- Meanwhile, warm curry sauce over medium-low heat (do not boil). Drizzle sauce over scallop mixture and serve.