Sauteed Scallops With Chermoula
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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INGREDIENTS
Nutrition- 3⁄4cup olive oil
- 1⁄2
- 1⁄2cup cilantro leaf
- 1⁄3
- 1teaspoon ground cumin
- 1teaspoon sweet paprika
- 3⁄4teaspoon salt
- 1⁄4teaspoon ground red pepper
- 1 1⁄4lbs large scallops
- 1⁄4teaspoon salt
- 2tablespoons olive oil
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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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