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Grilled Scallops with Tomato & Red Pepper Chutney

Andrew Zimmern
  • 40 minutes
  • Serves

INGREDIENTS

1

dry 2 pounds dry pack Sea scallops

5

Garlic cloves

1/4 cup

Parsley

2

Red bell peppers, large

20 oz

Tomatoes in their, juices

3 tbsp

Harissa

2 tbsp

Lemon juice, fresh squeezed

1 tsp

Black pepper, ground

1 tbsp

Black sesame seeds

1 tsp

Cardamom, ground green

1 tbsp

Chili powder, ground

1 tsp

Cinnamon, ground

1 tbsp

Kosher salt

1 tsp

Turmeric, ground

1/4 cup

Olive oil

1 tsp

Cumin, toasted ground

1 tbsp

Cumin, ground

3 tbsp

Butter