Sauteed Scallops With Chermoula
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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. 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. 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. Transfer scallops to plates. Pour chermoula sauce on and around each serving of scallops. Garnish with parsley sprigs.
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RECIPE SUBMITTED BY
I am a transplanted NYer living in SoCal since 1983. I have really begun to miss weather and seasons. I have been a special education teacher for 27 years. I have 2 sons, ages 14 and 15 so food is a priority in our house. We have 2 cats and an extremely energetic 7 month old boxer/pit bull mix. I love to read. I have really begun to love to cook and have gotten pretty good. I enjoy this site so much and actually miss browsing when I don't have the time. My boys are both great athletes, so sports are big in our house. I am a die-hard Yankee fan as well as a fanatic Steelers fan.