Servings:4
A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal.
betway电子竞技俱乐部
- 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 Tbs. chopped fresh cilantro
- 2 Tbs. chopped fresh mint
- 1 tsp. ground cumin
- 1 tsp. sweet Hungarian paprika
- 1 tsp. ground turmeric
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
- Freshly ground black pepper
Nutritional Information
- Calories (kcal) : 320
- Fat Calories (kcal): 130
- Fat (g): 15
- Saturated Fat (g): 2
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 10
- Cholesterol (mg): 55
- Sodium (mg): 560
- Carbohydrates (g): 17
- Fiber (g): 2
- Protein (g): 29
Preparation
- 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 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the 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 them liberally with salt and pepper and coat them with the spice mixture.
- 热1 Tbs。橄榄油在一个12英寸的不粘锅的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 Tbs. oil and scallops.
- 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.
Serve withCouscous with Chickpeas and Pistachioson the side.
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Reviews (4 reviews)
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cookingjudy| 02/05/2018This is a favorite so have made it several times. The spice rub is wonderful and does not over power the scallops flavor. The only thing I changed is that I use preserved lemon rind - pulp removed, rinsed and minced - in place of the fresh lemon called for in the recipe. I think the saltiness of the preserved lemon gives the sweet grape relish a nice flavor boost. This is a wonderful recipe, it is easy and quick to prepare.
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libbyf| 07/24/2010
This was delicious! Usually I just pan sear scallops, so I was a little unsure about all the different flavors in this recipe overwhelming the scallops, but I followed the recipe exactly and it was great! The lemon peel was very flavorful in the grape relish. Definitely worth following all the steps!
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tmcguff| 12/03/2009
I made this twice, reading and re-reading the recipe many times. The spice coating came out chalky and dry no matter how much olice oil I used.The process of boiling the lemon zest only served to leach out lemon flavor, hardly a substitute for preserved lemon, and a waste of time.Sorry....I tried. This one didn't work.
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Jenniam| 09/08/2009
Terrific seasoning to put together. I made the scallops, my kids LOVED them. The following day we went to a BBQ and I put it on a Ratatouille in filo, baked them and it was a huge hit!
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