Sautéed Scallops with Chermoula February 24, 2016 by Jill Foucre Leave a Comment Sautéed Scallops with Chermoula 2016-02-25 02:04:19 Serves 4 Print Prep Time 20 min Cook Time 5 min Prep Time 20 min Cook Time 5 min Chermoula Sauce 3/4 cup olive oil 1/2 cup parsley leaves 1/2 cup cilantro leaves 4 cloves garlic 1 t. ground cumin 1 t. sweet or smoked paprika 3/4 t. salt 1/4 t. ground red pepper Scallops 1 1/4 pounds large sea scallops 1/4 t. salt freshly ground pepper 2 T. olive oil preserved lemons (optional) parsley sprigs Chermoula Sauce Process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, salt and ground red pepper in a blender until garlic and herbs are finely chopped. Taste; adjust seasonings. Scallops Pat scallops dry. Season with the salt and pepper to taste. Heat oil in 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 1 1/2 minutes. To serve Transfer scallops and pan juices to 4 heated serving plates. Pour about 2 tablespoons chermoula over and around each serving. If using, sprinkle preserved lemon over all. Garnish with parsley sprigs. By JeanMarie Brownson from Dinner at Home Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/