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.
Serve with Couscous with Chickpeas and Pistachios on the side.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This 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.
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!
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.
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!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.