Moroccan Spiced Seared Scallops With Green Grape And Lemon Relish

Moroccan Spiced Seared Scallops with Green Grape and Lemon Relish is a flavorful and vibrant dish that combines the delicate sweetness of scallops with the freshness of green grapes and zesty lemon. The Moroccan-inspired spice mixture adds a warm and aromatic touch to the dish, elevating the flavors to a new level.

To start, the recipe begins by infusing the lemon zest with salted water, creating a concentrated lemon flavor. This zest is then finely minced and combined with juicy quartered green grapes, along with olive oil, scallions, cilantro, and mint, forming a refreshing and tangy relish that perfectly complements the scallops. The scallops are seasoned generously with a spice mixture consisting of cumin, paprika, turmeric, cinnamon, and ginger. This combination of spices adds depth and complexity to the scallops, enhancing their natural sweetness. The scallops are seared to perfection in a hot skillet, creating a golden crust on the outside while keeping the center tender and moist.

To serve, the seared scallops are arranged on plates and topped with the vibrant green grape and lemon relish. The relish adds a burst of freshness and acidity to balance the richness of the scallops. A squeeze of lemon juice over the scallops and relish brings a bright and citrusy finish to the dish.

Moroccan Spiced Seared Scallops with Green Grape and Lemon Relish is a delightful combination of flavors and textures, showcasing the versatility of scallops and the brightness of the accompanying relish. It is a dish that is not only visually appealing but also tantalizes the taste buds with its exotic and refreshing elements.

SERVES: 4

INGREDIENTS:

• 1 medium lemon
• Kosher salt
• 1 1/2 cups seedless green grapes, quartered lengthwise and at room temperature
• 1/4 cup extra-virgin olive oil
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1 teaspoon ground cumin
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 1/2 pounds large all-natural “dry” sea scallops, side muscles removed
• Freshly ground black pepper

INSTRUCTIONS:

1. Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 teaspoon salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 tablespoon, about 10 minutes.
2. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 tablespoons of olive oil, scallions, cilantro, and mint in a medium bowl.
3. In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.
4. Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.
5. Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-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 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 tablespoon oil and scallops.
6. Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 320 CALORIES | 29G PROTEIN | 17G CARB | 15G TOTAL FAT | 2G SAT FAT |
  10G MONOFAT | 2G POLY FAT | 55MG CHOL | 560MG SODIUM | 2G FIBER

NOTE:

• Lemon zest cooked in salt water brings the flavor of preserved lemons to this succulent relish.