Moroccan Sea Scallops With Tomato-Ginger Vinaigrette

Ingredients

• 14 cup plain yogurt
• 2 teaspoons sugar
• 12 teaspoon curry powder
• 18 teaspoon ground cinnamon
• 18 teaspoon ground ginger
• 18 teaspoon paprika
• 18 teaspoon cayenne
• 12 lemon
• juice of
• salt and pepper
• 12 sea scallops (about 1 lb.)
• 14 cup olive oil
• 14 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

Instructions

1. Coat grill with nonstick spray; preheat to medium-high.
2. Whisk yogurt, sugar, spices, lemon juice, salt, and pepper together.
3. Add scallops and toss to coat; marinate 15 minutes.
4. Heat oil in a small skillet over medium heat.
5. Add shallots and fresh ginger, and saute for 3 minutes (do not brown).
6. Pulse tomatoes, vinegar, honey, and lemon zest in a food processor; with machine running, drizzle in warm shallot mixture.
7. Transfer to a bowl and stir in parsley
8. and salt to taste; let stand at room temperature until ready to serve.
9. Remove scallops from yogurt mixture (discard remaining marinade).
10. Grill scallops on one side until seared, 2 to 3 minutes.
11. Turn scallops over and grill 3 to 5 minutes, or until cooked through.
12. To serve, spoon vinaigrette onto plates, then top with scallops.