TOSA Scallop kababs with TOSA rice and jalapeno feta yogurt
8 large scallops (u10 scallops pictured)
8 Capri or large cherry tomatoes
1 red pepper
1 yellow pepper
1 large onion
Large pinch of tosa per kabab
Teaspoon of olive oil
2 cups of your favorite rice
1 tablespoon of TOSA
Large pinch of sea salt
Jalapeno Feta Yogurt
2 cups of Greek yogurt
¼ cup of feta cheese
1 teaspoon of TOSA
Prep your veggies. Cut the peppers and onions to desired size (I like the onions quartered and peppers cut into 12 large pieces using the natural shape of the peppers as your guild).
Then start by getting the rice going. Rinse rice until water is no longer cloudy (starchy). Then combine rice, appropriate amount of water, salt, and TOSA seasoning to rice cooker or pot and cook.
While the rice is cooking, preheat your grill or oven to 400 degrees. Assemble your kabab by alternating veggies with the 2 scallops. Try to have onion next to the scallop for added flavor. Once the kababs are assembled drizzle olive oil on all sides then season abundantly with TOSA on all sides.
It's time to grill! It's always important to have your grill heated properly whether you are using gas or charcoal. Always have a hot side and a cool or medium side. First add the jalapeno to the hottest area on the grill to char. Place kababs on the grill as well but centered over a medium fire and cover.
Cook kababs on all sides for 5 minutes or until you have pronounced grill marks on all sides. Remove the jalapeno once its charred on both sides and allow to cool. Once kababs have been grilled on all sides move them to cool or to the elevated part of your grill and cover for five more minutes allowing the veggies to finish cooking in the middle. Then allow to rest for 5 more minutes.
While kababs are finishing, deseed and destem jalapeno and dry it off with a paper towel to your best ability. Combine yogurt, jalapeno, TOSA, and feta to food processor a pulse until smooth. Place in a serving bowl.
Sever kababs over rice with yogurt sauce and enjoy!