Tom's Tomato Ginger Scallops

Tom's Tomato Ginger Scallops

Ingredients

• ¼ cup plain yogurt
• 2-teaspoons sugar
• 1 teaspoon curry powder
• 1/4-teaspoon ground cinnamon
• 1/4-teaspoon ground ginger
• 2-teaspoon paprika
• 1-teaspoon cayenne
• Juice from ½ a lemon
• 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 Celia's Traditional balsamic vinegar
• 1-tablespoon honey
• Zest from 1 lemon, minced very finely.
• 2 tablespoons fresh parsley, chopped finely.

Directions

1. In a small bowl, whisk together the yogurt, sugar, curry powder, cinnamon, ginger, paprika, cayenne, lemon juice and a little salt & pepper.
2. Add the scallops, toss with your hands to coat and let them sit for about 15 minutes.
3. 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.
4. Add lemon zest to a food processro, mince well. 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.
5. 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.
6. Pre heat sauté pan and add olive oil, heat until hot but not smoking. Add and sauté 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.
7. When serving, spoon some of the vinaigrette mixture onto plates, top with scallops and serve with some of your favorite side dishes.