As I was walking through Whole Foods here in Nashville not long ago, I spotted the most beautiful looking sea scallops at the seafood counter. (Ask my boyfriend Tyler, I am a sucker for a good sea scallop.) Upon sight, I immediately knew I was going to have to try to cook something spectacular to treat myself and give the little guys justice.Flipping through my endless stack of cooking magazines (my wonderful mother sends all the good ones my way), I found a recipe for Moroccan-spiced seared scallops with green grape and lemon relish in the Oct/Nov issue of Fine Cooking - my winning dish to play with.
The result was absolutely delicious. Although I could have found a better pairing than the yellow rice I happened to have in my pantry, the overall dish was a total success. The cool, tangy and green flavor of the relish was the perfect complement to the spices coating the scallops, and using green grapes was such a unique idea for me. I also loved the ease of the dish. Combined cook and prep time was less than 40 minutes (and, mind you, I am very slow), which is nothing for such a quality dish.
A great recipe to try if you feel like having a restaurant experience without leaving the house.
