Moroccan Sea Scallops With Tomato-Ginger Vinaigrette

“I had this dish a long time ago and I think I have figured it out.”
READY IN:
30mins
YIELD:
12 Scallops
UNITS:
US

Ingredients Nutrition

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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