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.
Serve with Couscous with Chickpeas and Pistachios on the side.
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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!
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