Ingredients
-
1/4
-
2
-
1/2
-
1/8
-
1/8
-
1/8
-
1/8
-
1/2
-
-
-
12
-
1/4
-
1/4
-
2
-
12
Directions
Moroccan Sea Scallops, Found this in a cooking magazine I picked up, and it looks amazing (simple, too, because I can use the indoor grill)! Posting it so I don’t lose it Just in time for ZWT II, too , Found this in a cooking magazine I picked up, and it looks amazing (simple, too, because I can use the indoor grill)! Posting it so I don’t lose it Just in time for ZWT II, too
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Steps
|
1
Done
|
Coat Grill With Nonstick Spray and Preheat to Medium-High (i'm Guessing About 350f on a Foreman Grill). |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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). |
|
6
Done
|
Spoon Approximately Half a Cup of Vinaigrette Onto Each Serving Plate, and Top With Three Scallops Per Plate. |
