Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

Page 44

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Recipe Review

The star here is the relish which is just great and pairs perfectly with the Moroccan spicing of the fish. Since my husband doesn't care for scallops, I spiced tilapia fillets instead. This issue includes an article on cooking with grapes, a grape buying guide and a number of dishes (salads, main courses, and a dessert) using grapes that look great. This issue is staying on my cookbook stand until I finish cooking my way through the article.

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