Moroccan Sea Scallops With Tomato-ginger Vinaigrette

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/4 cup plain yogurt
• 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
• 1/2 lemon, juice of
• salt and pepper
• 12 sea scallops (about 1 lb.)
• 1/4 cup olive oil
• 1/4 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

Recipe

• 1 coat grill with nonstick spray; preheat to medium-high.
• 2 whisk yogurt, sugar, spices, lemon juice, salt, and pepper together. add scallops and toss to coat; marinate 15 minutes.
• 3 heat oil in a small skillet over medium heat. add shallots and fresh ginger, and saute for 3 minutes (do not brown).
• 4 pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture. transfer to a bowl and stir in parsley
• 5 and salt to taste; let stand at room temperature until ready to serve. remove scallops from yogurt mixture (discard remaining marinade).
• 6 grill scallops on one side until seared, 2 to 3 minutes. turn scallops over and grill 3 to 5 minutes, or until cooked through. to serve, spoon vinaigrette onto plates, then top with scallops.