Moroccan Sea Scallops With Tomato-Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I had this dish a long time ago and I think I have figured it out. Ingredients:
1/4 cup plain yogurt |
2 teaspoons sugar |
1/2 teaspoon curry powder |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
1/8 teaspoon paprika |
1/8 teaspoon cayenne |
1/2 lemon, juice of |
salt and pepper |
12 sea scallops (about 1 lb.) |
1/4 cup olive oil |
1/4 cup shallot, minced |
2 tablespoons fresh ginger, minced |
12 ounces grape tomatoes or 12 ounces cherry tomatoes, halved |
2 tablespoons red wine vinegar |
1 tablespoon honey |
1 lemon, juice of |
2 tablespoons fresh parsley, chopped |
Directions:
1. Coat grill with nonstick spray; preheat to medium-high.
2. Whisk yogurt, sugar, spices, lemon juice, salt, and pepper together. Add scallops and toss to coat; marinate 15 minutes.
3. Heat oil in a small skillet over medium heat. Add shallots and fresh ginger, and saute for 3 minutes (do not brown).
4. Pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture. Transfer to a bowl and stir in parsley
5. and salt to taste; let stand at room temperature until ready to serve. Remove scallops from yogurt mixture (discard remaining marinade).
6. Grill scallops on one side until seared, 2 to 3 minutes. Turn scallops over and grill 3 to 5 minutes, or until cooked through. To serve, spoon vinaigrette onto plates, then top with scallops.
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