Sauteed Scallops with Chermoula

Name: Sauteed Scallops with Chermoula
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.75 cup olive oil; 0.5 cup fresh parsley leaves; 0.5 cup cilantro leaf; 0.333 cup fresh lemon juice; 4 garlic cloves; 1 tsp ground cumin; 1 tsp sweet paprika; 0.75 tsp salt; 0.25 tsp ground red pepper; 1.25 lb large scallops; 0.25 tsp salt; fresh ground pepper; 2 tbsp olive oil; parsley sprig

Scallops, red pepper and parsley cooked in a pan and spiced with cumin and paprika for a Moroccan dish. Finish with parsley sprigs.

15 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 5 min · 15 min total
Difficulty: medium

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.