scallops-with-fresh-grape-relish

DIRECTIONS

Combine all relish ingredients in a bowl and stir to combine.

Remove the muscle from the side of the scallop and pat scallops dry using a kitchen towel or paper towels; season with salt. Mix all spices on a plate and coat the top and bottom of the scallops with spices by gently pressing them onto the plate.

Heat oil in a 12?inch nonstick skillet over medium heat until hot. Cook the scallops, without crowding the skillet for two minutes or until golden brown, then flip the scallops and cook an additional 1 to 2 minutes.

Top the scallops with grape relish.

Ingredients

Relish:

1 cup red seedless grapes, quartered
1 cup green seedless grapes, quartered
1/4 cup lightly packed cilantro, chopped
1 tablespoon shallot, minced
1 tablespoon grated minced fresh Fresno or jalapeno pepper (optional)
1/2 teaspoon fresh ginger
1 teaspoon finely grated lime zest
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 teaspoon honey

Scallops:

12 large sea scallops
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon olive oil

DIRECTIONS

Combine all relish ingredients in a bowl and stir to combine.

Remove the muscle from the side of the scallop and pat scallops dry using a kitchen towel or paper towels; season with salt. Mix all spices on a plate and coat the top and bottom of the scallops with spices by gently pressing them onto the plate.

Heat oil in a 12?inch nonstick skillet over medium heat until hot. Cook the scallops, without crowding the skillet for two minutes or until golden brown, then flip the scallops and cook an additional 1 to 2 minutes.

Top the scallops with grape relish.

Notes

Recipe created by Katie Cavuto, MS, RD for the California Table Grape Commission

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe