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" Recipe courtesy of chef Matthew Dillon. SERVINGS Serves 6 as appetizer. INGREDIENTS 12 large scallops with a total weight of just over 1 pound, cleaned of muscle, and sliced thin width-wise into thirds or fourths Charmoula: Zest and juice of two limes 2 garlic cloves, finely minced 1 medium shallot, finely diced 2 teaspoons toasted and ground cumin 1 medium red chili, seeds removed and finely chopped 3/4 cup gently packed coriander (cilantro) leaves, roughly chopped 1/2 cup gently packed parsley leaves, roughly chopped 8 tablespoons extra virgin olive oil One-quarter teaspoon ground cinnamon Salt and black pepper to taste Garnish: 1 teaspoon sweet smoked paprika (pimenton de la Vera) PREPARATION 1. Mix all ingredients thoroughly and season with salt and pepper to taste. Set aside 1/2 hour to marinate. 2. Lay scallop slices out on a platter in a fanning or slightly overlapping pattern. With a spoon, drizzle charmoula over scallops.  3. Let sit 2 minutes to &amp;quot;cook&amp;quot; scallops.  4. Dust with smoked paprika and enjoy. Back to chef Dillon&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
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