Grilled Sea Scallops With Spicy Green Sauce

The green herb sauce in this dish is our spin on Moroccan charmoula, which is typically served with seafood. We love it not just because it’s delicious, but also because it’s a perfect example of how strong, aggressive flavors can match up very well with seafood, promoting the subtle flavor of the fish rather than overpowering it. To expand the concept, we enliven the large sea scallops we use here with a cumin-coriander crust.

Serves 4

2 lbs (900g) large sea scallops (about 24 scallops)
¼ cup olive oil
2 tablespoons cumin seeds
1 tablespoon ground coriander
1 tablespoon paprika
Kosher salt and freshly cracked black pepper to taste

For the sauce:
¾ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh parsley
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic loves, peeled
1 teaspoon red pepper flakes

Build a fire in your grill. When the coals are ignited, the fire has died down, and the temperature is hot, you’re ready to cook.

Combine all of the sauce ingrediencts in a food processor or blender and puree until smooth. Transfer to a serving bowl and set aside.

Combine the scallops, olive oil, cumin, coriander, paprika, and salt and pepper in a large bowl; toss gently until the scallops are evenly coated with the other ingredients. Put the scallops on the grill over the coals and cook until just opaque through (3-4 minutes per side). To check for doneness, cut into one of the scallops to be sure it is opaque all the way through.

To serve, divide the scallops among 4 plates and drizzle with the sauce. Pass the remaining sauce on the side.

© 2008 Grill It!: Recipes, Techniques, Tools by Chris Schlesinger & John Willoughby