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    You are in: Home / Recipes / Sauteed Scallops With Chermoula Recipe
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    Sauteed Scallops With Chermoula

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    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!

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    Serves: 4


    Units: US | Metric


    1. 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
      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
      3. Transfer scallops to plates. Pour chermoula sauce on and around each serving of scallops. Garnish with parsley sprigs.

    Ratings & Reviews:


    Nutritional Facts for Sauteed Scallops With Chermoula

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.4
    Calories from Fat 434
    Total Fat 48.2 g
    Saturated Fat 6.7 g
    Cholesterol 34.0 mg
    Sodium 1144.7 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 0.7 g
    Sugars 0.7 g
    Protein 17.8 g

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