Sautéed Scallops with Chermoula

Sautéed Scallops with Chermoula
Serves 4
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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.
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