Ingredients

• 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

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Instructions

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