Moroccan Sea Scallops Recipe

Name: Moroccan Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Coat grill with nonstick spray and preheat to medium-high (I'm guessing about 350u00b0F 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.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan Sea Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Sea Scallops

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