Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

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.