Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

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. 

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  1 medium lemon
  
  


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  Kosher salt
  
  


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  1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  2 scallions, thinly sliced
  
  


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  2 Tbs. chopped fresh cilantro
  
  


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  2 Tbs. chopped fresh mint
  
  


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  1 tsp. ground cumin
  
  


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  1 tsp. sweet Hungarian paprika
  
  


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  1 tsp. ground turmeric
  
  


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  1/4 tsp. ground cinnamon
  
  


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  1/4 tsp. ground ginger
  
  


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  1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
  
  


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  Freshly ground black pepper
  
  

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.

Heat 1 Tbs. of the 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 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.