Moroccan Sea Scallops With Tomato-Ginger Vinaigrette

• 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

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.

yogurt, sugar, curry powder, ground cinnamon, ground ginger, paprika, cayenne, lemon, salt, olive oil, shallot, fresh ginger, grape tomatoes, red wine vinegar, honey, lemon, fresh parsley

Taken from www.food.com/recipe/moroccan-sea-scallops-with-tomato-ginger-vinaigrette-360887 (may not work)