Moroccan Sea Scallops

Recipe by Muffin Goddess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coat grill with nonstick spray and preheat to medium-high (I'm guessing about 350ºF on a Foreman grill).
  • In a large mixing bowl, whisk together the first ten ingredients (from yogurt to fresh ground pepper). Add scallops and toss to coat. Set aside to marinate for 15 minutes.
  • In a small skillet, heat olive oil over medium heat. Add shallots and fresh ginger. Saute for about 3 minutes, taking care not to brown it.
  • In a food processor, pulse the tomatoes, vinegar, honey and lemon zest. While processor is running, drizzle in the warm shallot-ginger mixture. Once blended, transfer this to a mixing bowl and stir in parsley. Season with salt to taste. Set aside (at room temperature) until serving time.
  • Remove scallops from marinade and discard remaining marinade. Place scallops on grill and sear for 2-3 minutes, then turn them over and grill for 3-5 minutes more (until cooked through. don't overcook or you will have little rubber scallops).
  • Spoon approximately half a cup of vinaigrette onto each serving plate, and top with three scallops per plate.
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