Moroccan Sea Scallops With Tomato Ginger Vinaigrette

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I had this dish a long time ago and i think i have figured it out.

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Steps

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Coat grill with nonstick spray.

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Preheat to medium-high.

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Whisk yogurt , sugar , spices , lemon juice , salt , and pepper together.

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Add scallops and toss to coat.

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Marinate 15 minutes.

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Heat oil in a small skillet over medium heat.

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Add shallots and fresh ginger , and saute for 3 minutes.

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Pulse tomatoes , vinegar , honey , and lemon zest in a food processor.

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With machine running , drizzle in warm shallot mixture.

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Transfer to a bowl and stir in parsley.

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And salt to taste.

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Let stand at room temperature until ready to serve.

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Remove scallops from yogurt mixture.

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Grill scallops on one side until seared , 2 to 3 minutes.

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Turn scallops over and grill 3 to 5 minutes , or until cooked through.

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To serve , spoon vinaigrette onto plates , then top with scallops.

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Ingredients

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plain yogurt, sugar, curry powder, ground cinnamon, ground ginger, paprika, cayenne, lemon, salt and pepper, sea scallops, olive oil, shallot, fresh ginger, grape tomatoes, red wine vinegar, honey, fresh parsley