Pan Seared Scallops with Preserved Lemon and Ras el Hanout

*Serve on appetizer or luncheon sized plates

Scallop and Ras El Hanout spice ingredients:

12 ea. 16/20 sized, dry pack sea scallops
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon cinnamon
¼ teaspoon ground coriander
¼ teaspoon cayenne
½ teaspoon allspice
¼ teaspoon ground clove
1/8 cup olive oil

Method:
1. Remove “tendons’ from the side of the scallop. Pat scallops dry and refrigerate.
2. Combine all spices in a dry sauté pan. Stir over moderate heat until the spices are fragrant. Remove.
3. Toss the scallops with spices and olive oil until evenly covered. For a thicker spice coat toss the scallops initially with the oil then press into the spices. Refrigerate until ready to cook.

Preserved Lemon Salad
2 ea. ripe lemons (preferably Meyer)
1/3 cup Kosher Salt
½ cup fresh lemon juice
1 cup assorted field greens
½ cup extra virgin olive oil
1 cup asparagus tips
1 cup traviso or Belgian endive
1 cup fennel
¼ cup white wine vinegar

Preserved Lemon Method:
1. Scrub the lemons and dry well.
2. Cut each lemon into 8 wedges. Toss the lemons with salt and place them in a ½ pint glass jar.
3. Pour lemon juice over the lemons. Closed jar tightly (do not use a metal lid) and let the lemons ripen for 7 days. Place the jar in a cool, dry location and shake each day to distribute the salt and juice.
4. To store top with olive oil and refrigerate for up to 6 months. Rinse lemons before using.

Salad Method:
1. Rinse and discard the flesh of two preserved lemons. Cut into julienne strips.
2. Toss lemons with oil and vinegar. Reserve.
3. Combine all vegetables, toss with preserved lemon vinaigrette for service.

Harissa
6 ea. medium hot dried chilies (New Mexico or Anaheim)
1 ea. hot dried chili (pasilla or ancho)
1 ea. very hot dried chili (arbol)
1 tablespoon coriander seed
½ tablespoon caraway seed
Kosher salt to taste
3 cloves garlic-chopped
Extra Virgin olive oil as needed
¼ teaspoon ground cumin

Method:
1. Soak the dried chilies in hot water for 20-30 minutes. When soft drain, seed and discard membranes.
2. Combine the spices and toss in a hot dry pan until fragrant.
3. Grind the spices to powder.
4. Combine spices, chilies, garlic and olive oil in the bowl of a food processor and reduce to a smooth paste. The sauce should be very thick but easy to spread.


Method for service:
1. Lightly oil a sauté pan and place over medium-high heat. When hot pan sear the spice scallops until done.
2. Place ¼ of the preserved lemon salad in the center of a plate. Arrange the seared scallops around the greens.
3. Drizzle a small amount of the harissa around the scallops.
4. Serve it forth!