Moroccan Sea Scallops With Tomato-Ginger Vinaigrette Recipe

Name: Moroccan Sea Scallops With Tomato-Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup plain yogurt; 2 teaspoons sugar; ½ teaspoon curry powder; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground ginger; ⅛ teaspoon paprika; ⅛ teaspoon cayenne; 12 lemon, juice of; salt and pepper; 12 sea scallops (about 1 lb.); ¼ cup olive oil; ¼ 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

Servings: persons

¼ cup plain yogurt
2 teaspoons sugar
½ teaspoon curry powder
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon paprika
⅛ teaspoon cayenne
12 lemon, juice of
salt and pepper
12 sea scallops (about 1 lb.)
¼ cup olive oil
¼ 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

1
Coat grill with nonstick spray; preheat to medium-high.
2
Whisk yogurt, sugar, spices, lemon juice, salt, and pepper together.
3
Add scallops and toss to coat; marinate 15 minutes.
4
Heat oil in a small skillet over medium heat.
5
Add shallots and fresh ginger, and saute for 3 minutes (do not brown).
6
Pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture.
7
Transfer to a bowl and stir in parsley
8
and salt to taste; let stand at room temperature until ready to serve.
9
Remove scallops from yogurt mixture (discard remaining marinade).
10
Grill scallops on one side until seared, 2 to 3 minutes.
11
Turn scallops over and grill 3 to 5 minutes, or until cooked through.
12
To serve, spoon vinaigrette onto plates, then top with scallops.

283

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 18 ingredients. The key ingredients include: ¼ cup plain yogurt, 2 teaspoons sugar, ½ teaspoon curry powder, ⅛ teaspoon ground cinnamon, and more.

Yes, Moroccan Sea Scallops With Tomato-Ginger Vinaigrette 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 With Tomato-Ginger Vinaigrette

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