Moroccan Spiced Seared Scallops With Green Grape And Lemon Relish Recipe

Ingredients

1 medium lemon

kosher salt

1 1/2 cups seedless green grapes, quartered lengthwise and at room temp

1/4 cup evoo

2 scallions, thinly sliced

2 T chopped fresh cilantro

2 T chopped fresh mint

1 tsp ground cumin

1 tsp sweet hungqarian paprika

1 tsp ground turmeric

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1 1/2 lb large sea scallops

freshly ground pepper

Preparation

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.