I made some Moroccan inspired scallops using harissa powder that I got in Morocco. You can use any powder or harissa sauce. Some harissa sauces have added ingredients like garlic and vinegar so be mindful of that. I love scallops because they cook so quickly in about 5 minutes. It makes a really fast and easy weekday meal.
Moroccan Inspired Harissa Scallops with Grits
Servings 4
Equipment
- 1 Saucepan
- 1 Large pan
Ingredients
- 1 tbsp Garlic Infused Olive Oil For sauteing
- 1 lb Sea Scallops
- 1 Cup Frozen Vegetables Or peas or whatever you want
- 2 pc Tomatoes on the Vine
- 1/4 tsp Cumin
- 3/4 tsp Harissa powder or paste
- Salt To taste
Feta Polenta
- 1 cup Quick Cooking Polenta granular, not in the log
- 2 cups Lactaid Milk Whole or 2%
- 2 cups Water
- 1 tsp Salt
- 1/2 cup Crumbled Feta Optional
Instructions
Feta Polenta
- Bring the water and milk to a soft boil over high heat stirring the bottom occasionally so the milk doesn't condense.
- Add polenta and stir to combine. Turn heat to low and put lid on pot.
- Stir every 5-10 minutes and place lid back on because it will splatter. If any of the polenta turns into a mass break the mass up with the back of your spoon. Continue this for 30 minutes until water and milk is absorbed.
- Add crumbled feta cheese once the polenta is finished if desired and stir to combine.
Scallops
- Cook the tomatoes over medium heat in the garlic oil until soft and all the juice comes out.
- Add cumin and harissa while cooking the tomatoes.
- Once the juice is out of the tomatoes add the frozen vegetables. Add water if the water from the tomatoes evaporates.
- Season with salt to taste.
- The scallops only need about 6 minutes to cook depending on how thick the scallops are. Put the scallops in the sauce and put a lid on the pot keeping the heat at medium. Let the scallops sit in the sauce for 3 minutes then flip and cook for another 3 minutes. The lid will keep the water from evaporating while cooking the scallops. Time the scallops to finish when the polenta finishes so everything can be done at once. If the scallops sit in the hot pan they will overcook.