Serve these pretty kabobs on their own as a first course or as their own dish over pasta! A beautiful, spicy harissa oil is the foundation of this vibrant recipe. Find the full recipe below.
Ingredients:
3 tablespoons extra-virgin olive oil, divided
1/4 cup finely chopped red onion
1 clove garlic, thinly sliced
1 tablespoon harissa spice blend
Pinch saffron
1/2 cup fresh cilantro
1/4 cup fresh mint leaves
Finely grated zest of 1 orange
1/4 cup orange juice
1/2 teaspoon coarse sea salt, divided
1/4 teaspoon ground black pepper, divided
12 large sea scallops, side muscle removed
Method:
In a medium skillet, combine 2 tablespoons of the oil, onions and garlic over medium-high heat. Cook just until onions start to sizzle. Remove from heat and cool. In a small bowl, stir together harissa, saffron and 1 tablespoon warm water. Set aside.
Prepare a grill for medium heat cooking.
Combine onion mixture, all but 1 teaspoon of the harissa mixture, cilantro, mint, orange zest and juice, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a food processor and purée until smooth. Set harissa-herb sauce aside.
Stir remaining 1 tablespoon oil into reserved harissa mixture. Brush scallops with harissa oil and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Thread scallops onto two 6-inch skewers to form each kabob. (If using wooden skewers, soak in water for 30 minutes before assembling.) Grill, flipping once, until lightly browned and slightly firm but still springy to the touch, about 3 minutes per side.
Serve scallop kabobs immediately alongside harissa-herb sauce.
Nutritional Info:
Per Serving: 160 calories (110 from fat), 12g total fat, 1.5g saturated fat, 10mg cholesterol, 420mg sodium, 6g carbohydrates, (1 g dietary fiber, 2g sugar), 6g protein.
Find the original recipe here:
http://www.wholefoodsmarket.com/recipe/grilled-scallop-kabobs-harissa-herb-sauce
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