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.
Serve with Couscous with Chickpeas and Pistachios on the side.
nutrition information (per serving):
15, Fat Calories
130, Saturated Fat
29, Monounsaturated Fat
17, Polyunsaturated Fat
Photo: Scott Phillips