Grilled Scallops with Tomato & Red Pepper Chutney - Andrew Zimmern

Ingredients

• 20 ounces finely chopped tomatoes in their juices
• 2 large red bell peppers
• 5 garlic cloves
• 1 teaspoon toasted ground cumin
• 3 tablespoons harissa
• 1/4 cup olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1/4 cup minced parsley
• 1 tablespoon black sesame seeds
• 2 pounds dry pack sea scallops, u-15 size
• 3 tablespoons melted butter
• 1 tablespoon ground cumin
• 1 tablespoon ground chili powder
• 1 teaspoon ground green cardamom
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon