Moroccan Sea Scallops

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup plain yogurt (greek yogurt, if you can find it)
• 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 pepper
• 1/2 lemon, juice of
• salt, to taste
• fresh ground pepper, to taste
• 12 sea scallops (approx. 1 lb, the large ones)
• 1/4 cup olive oil
• 1/4 cup shallot, minced
• 2 tablespoons fresh gingerroot, minced
• 12 ounces grape tomatoes, halved (may use cherry tomatoes)
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 lemon, zest of, minced
• 2 tablespoons chopped fresh parsley

Recipe

• 1 coat grill with nonstick spray and preheat to medium-high (i'm guessing about 350ºf on a foreman grill).
• 2 in a large mixing bowl, whisk together the first ten ingredients (from yogurt to fresh ground pepper). add scallops and toss to coat. set aside to marinate for 15 minutes.
• 3 in a small skillet, heat olive oil over medium heat. add shallots and fresh ginger. saute for about 3 minutes, taking care not to brown it.
• 4 in a food processor, pulse the tomatoes, vinegar, honey and lemon zest. while processor is running, drizzle in the warm shallot-ginger mixture. once blended, transfer this to a mixing bowl and stir in parsley. season with salt to taste. set aside (at room temperature) until serving time.
• 5 remove scallops from marinade and discard remaining marinade. place scallops on grill and sear for 2-3 minutes, then turn them over and grill for 3-5 minutes more (until cooked through. don't overcook or you will have little rubber scallops).
• 6 spoon approximately half a cup of vinaigrette onto each serving plate, and top with three scallops per plate.