Sauteed Scallops With Chermoula

SteelerSue's Note:

This was one of the LA Times' best recipes of 2010. It was delicious. It is quick enough for a weeknight meal but special enough for company. I especially liked the chermoula sauce. I actually made just the sauce recently to use on grilled ribeye steaks. It was perfect for the steak. I hope you like this as much as we do!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4

Yield: 4.0

• 3/4 cup olive oil
• 1/2 cup fresh parsley leaves
• 1/2 cup cilantro leaf
• 1/3 cup fresh lemon juice
• 4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 1/4 lbs large scallops
• 1/4 teaspoon salt
• fresh ground pepper
• 2 tablespoons olive oil
• parsley sprig

Directions:

1. 1. For chermoula sauce: Process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, 3/4 teaspoon salt and 1/4 teaspoon ground red pepper in a blender until garlic and herbs are finely chopped. Taste; adjust seasonings, if necessary.
2. 2. Pat scallops dry. Season with the salt and pepper to taste. Heat oil in a large nonstick skillet until hot. Add the scallops in a single, uncrowded layer. Sear over medium-high heat until golden, about 3 minutes. Turn, sear the other side, about 2 minutes.
3. 3. Transfer scallops to plates. Pour chermoula sauce on and around each serving of scallops. Garnish with parsley sprigs.