Scallops and Couscous with Roasted Vegetables and Curry Sauce

Preparation

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. Roast vegetables until tender and brown around edges, adding up to 1/2 cup water to dish if vegetables are dry, about 45 minutes.

   Step 2

   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.)

   Step 3

   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.

   Step 4

   Meanwhile, warm curry sauce over medium-low heat (do not boil). Drizzle sauce over scallop mixture and serve.