Moroccan-spiced seared scallops with green grape and lemon relish from Fine Cooking Magazine, Oct/Nov 2009 (page 44) by Jeanne Kelley

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Notes about this recipe

  • Rinshin on June 30, 2022

    Elegant and perfect for dinner guests if grape relish made ahead. Loved the grape relish which should really work well with fish and pork recipes. The grape relish had just enough sweetness coming through with great balance of lemon peel, mint, cilantro, green onion and olive oil. Best to cook scallops for 45 seconds to 1 minutes per side instead 1-2 min per side. Need more salt in the spice mixture. Photo added.

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