In Eastern Mediterranean culture, scallops were believed to be a gift from Aphrodite, the goddess of love and beauty. This myth has infused scallops with romance, and their delicate, sweet taste is often considered a romantic dish. Centuries ago, along the coast of ancient Phoenicia, skilled fishermen were some of the first to discover scallops with their wooden boats. Phoenicians, being tradesmen with their trade routes, scallops found their way to Alexandria and other Eastern Mediterranean countries.
I celebrate their story with other ingredients used in Eastern Mediterranean countries. Sumac is known for its tangy and citrusy notes, while rose water adds a fragrant and sensory journey to the luxury and joy of the senses.
Ingredients:
- 1 LB large sea scallops
- 2 TBS olive oil
- 1 cup plain Greek yogurt
- 2 TBS rose water
- 1 clove garlic, minced
- 1 teaspoon honey
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh mint leaves, chopped (for garnish)
- 1 tsp sumac to sprinkle on yogurt
Preparation:
Pat the scallops dry with paper towels to ensure a good sear. Season the scallops with salt and pepper.
- Cooking:
- Heat the olive oil over medium-high heat in a large skillet until hot.
- Add the scallops to the skillet in a single layer, making sure not to overcrowd them. Sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
- Yogurt Sauce:
- In a small bowl, combine the Greek yogurt, rose water, minced garlic, honey, lemon zest, salt, and pepper. Mix well until smooth and creamy.
- Serve:
- Spoon a generous amount of the rose water yogurt sauce onto individual serving plates.
- Sprinkle sumac on yogurt
- Place the seared scallops on top of the sauce.
- Serve immediately with a side of couscous, quinoa, rice pilaf or a fresh salad.
