Moroccan Scallops – Penman Springs Vineyard

By Lisa Pretty, Marketing Manager for Penman Springs Vineyard

Wine Pairing: Penman Springs Dry Humour

Your guests will be delighted when you present this beautiful appetizer. The combination of seafood, spice, and a zesty grape relish topping all play together to showcase our “Dry Humour”. That’s right, our Muscat is dry and fun and so food-friendly. Plan a backyard get-together and start the party with this pairing.

Ingredients

1 medium lemon, zest

kosher salt

1 1/2 cups seedless green grapes, quartered lengthwise

1/4 cup olive oil

2 scallions, thinly sliced

2 Tablespoons chopped fresh cilantro

2 Tablespoons chopped fresh mint

1 teaspoon ground cumin

1 teaspoon smoked Hungarian paprika

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

12 large sea scallops

Directions

1. Combine lemon zest with the grapes, 2 Tablespoons of olive oil, scallions, cilantro, and mint in a medium bowl. Let sit at room temperature to let the flavors integrate. 2. In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger. 3. Pat the scallops dry. Season and coat with the spice mixture. Heat 1 T olive oil in a 12″ nonstick skillet over med-high heat until shimmering. Add scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 min per side. Transfer to a warm plate. Divide scallops among 4 plates and serve with the grape relish. Cut the reserved lemon and squeeze half over the scallops and relish and serve. Serves 4.