Moroccan Spiced Seared Scallops With Green Grape And Lemon Relish

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   ["Remove zest from the lemon. In a small saucepan, combine the zest with 1/2 cup water and 1tsp salt. Bring to a simmer over med low heat and cook until the liquid reduces to about 1 T about 10 min. Drain, rinse, drain again, and pat dry. Finely mince the zest and combine with the grapes, 2 T of olive oil, scallions, cilantro, and mint in a medium bowl. In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger. Pat the scallops dry. Season and coat with the spice mixture. Heat 1 T olive oil in a 12"" nonstick skillet over med high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 min per side. Transfer to warm polate. Repeat with remaining scallops.", "Divide scallops among 4 ploates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish and serve."]

* Per serving · 4 servings · Values may vary.