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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Ready In:
15mins
Ingredients:
14
Serves:
4
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ingredients

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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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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.
 
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