Moroccan Spiced Seared Scallops With Green Grape And Lemon Relish

• 1 medium lemon
• kosher salt
• 1 1/2 cups seedless green grapes, quartered lengthwise and at room temp
• 1/4 cup evoo
• 2 scallions, thinly sliced
• 2 T chopped fresh cilantro
• 2 T chopped fresh mint
• 1 tsp ground cumin
• 1 tsp sweet hungqarian paprika
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 1/2 lb large sea scallops
• freshly ground pepper

1. Remove zest from the lemon. In a small saucepan, combine the zest with 1/2 cup water and 1tsp salt. Bring to a simmer over med low heat and cook until the liquid reduces to about 1 T about 10 min. Drain, rinse, drain again, and pat dry. Finely mince the zest and combine with the grapes, 2 T of 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 and coat with the spice mixture. Heat 1 T olive oil in a 12" nonstick skillet over med 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 min per side. Transfer to warm polate. Repeat with remaining scallops.
2. Divide scallops among 4 ploates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish and serve.

lemon, kosher salt, green grapes, evoo, scallions, t, t, ground cumin, sweet hungqarian paprika, ground turmeric, ground cinnamon, ground ginger, scallops, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/moroccan-spiced-seared-scallops-with-green-grape-and-lemon-relish-50049528 (may not work)