I found this quick and easy recipe in Cuisine at Home magazine. I have made a few minor changes to the original from my experiences when making it. There are also a few changes I would make next time I prepare this meal.
For example, you might want to up the amounts of spices called for if you like your food more on the spicy side. As good as the scallops were, I think they were a little bland and I would add more curry powder and some of the other spices.
By definition, a “vinaigrette”, one of the five “mother sauces” is a combination of oil and vinegar. This recipe is definitely a vinaigrette but because of the added tomatoes, it may not look like your typical dressing. See my basic Mustard Vinaigrette recipe.
What I like about this sauce is you can use it with chicken or fish as well shrimp or scallops. It is quick to make at home in a blender or food processor but be sure to mince the lemon zest well or you will taste bits of it in the sauce. I didn’t mince it fine enough and it was my only complaint about the dish.
|Prep Time: 30 min||Cook Time: 5-7 min||Total Time: 35 min||Servings: 3-4|
¼ cup plain yogurt
½ teaspoon curry powder
1/8-teaspoon ground cinnamon
1/8-teaspoon ground ginger
Juice from ½ a lemon (without the pits please)
Salt and pepper, to taste
12 sea scallops (the big ones) about a pound
¼ cup olive oil
1 shallot, minced
2 tablespoons fresh ginger, minced or grated finely
12 oz grape tomatoes
2 tablespoons balsamic vinegar
Zest from 1 lemon, minced very finely.
2 tablespoons fresh parsley, chopped finely.
In a small bowl, whisk together the yogurt, sugar, curry powder, cinnamon, ginger, paprika, cayenne, lemon juice and a little salt & pepper.
Add the scallops, toss with your hands to coat and let them sit for about 15 minutes.
While the scallops are marinating, heat a small saucepan over medium heat. Add the olive oil and when hot but not smoking, add the shallots and fresh ginger. Sauté until the shallot is translucent but don't let it burn. Depending on your stove and pan, this should take about 3-4 minutes.
The recipe calls for preparing the next step in a food processor, but I used a blender only because it was already out on the counter. If you are using a food processor, start with the lemon zest to make sure it is minced well. If using a blender, be sure to mince the zest as fine as you possible can.
Next, add the tomatoes, vinegar and honey. Pulse the blender or processor to chop up & puree the tomato mixture. With the machine running on low, slowly pour in the warm shallot-ginger oil you prepared above. You now have a tomato-ginger vinaigrette.
Transfer this mixture to another bowl and add the parsley. Taste and adjust seasonings for salt and/or pepper. Let this stand at room temperature until ready to plate the scallops. It's now time to cook the scallops.
Grill the scallops for about 2-3 minutes, flip and cook for another 3 -5 minutes on the other side. The timing depends on how hot your grill so there is no way to give an exact number of minutes. Just be careful not to overcook them or they will turn out rubbery.
The recipe calls for grilling the scallops, which I did but you could just as easily sauté them in a little olive oil. Unless you have a gas grill, I can't see making a fire for just 12 scallops. If you do start a charcoal, be sure to grill up some vegetables or something else for tomorrow night's dinner.
I cooked a bunch of chicken thighs that I marinated in one of my favorite commercial marinades, Yeri Veri Teriyaki. Great with chicken but even better with pork tenderloin.
When serving, spoon some of the vinaigrette mixture onto plates, top with scallops and serve with some of your favorite side dishes.