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.
When serving, spoon some of the vinaigrette mixture onto plates, top with scallops and serve with some of your favorite side dishes.
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.