• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

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
  1. 3/4 cup olive oil
  2. 1/2 cup parsley leaves
  3. 1/2 cup cilantro leaves
  4. 4 cloves garlic
  5. 1 t. ground cumin
  6. 1 t. sweet or smoked paprika
  7. 3/4 t. salt
  8. 1/4 t. ground red pepper
Scallops
  1. 1 1/4 pounds large sea scallops
  2. 1/4 t. salt
  3. freshly ground pepper
  4. 2 T. olive oil
  5. preserved lemons (optional)
  6. parsley sprigs
Chermoula Sauce
  1. 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
  1. 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
  1. 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/

Filed Under: Recipes, Seafood Main Dishes

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience