Moroccan-Style Scallops – a delicious recipe with carrots, frozen peas, leeks, sugar snap peas, nova, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a saucepan of boiling water, cook carrots for 2 minutes. Add peas, leeks and snap peas and return to a boil. Cook for 2 minutes. Drain vegetables and gently rinse with cold water. Set aside.
2
Remove and discard small side muscle from scallops. In bowl, toss together scallops, olive oil and harissa spice blend. Heat large nonstick frying pan over medium-high heat until very hot. Arrange scallops, flat surface down, in a single layer in pan. Sear for 1 or 2 minutes, depending on thickness. Turn scallops over and sear for 1 to 2 minutes or until cooked through. Transfer scallops to a plate and keep warm.
3
In same pan, bring chicken stock to a boil. Add cooked vegetables and toss until hot. Transfer vegetables to a serving platter and arrange seared scallops on top. Generously squeeze lemon over scallops and vegetables.
522
kcal
Calories
4
g
Fat
116
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup sliced carrots thinly, 1 cup frozen peas, 1 cup leeks diced, 2 cups sugar snap peas trimmed and halved on diagonal, and more.
Yes, Moroccan-Style Scallops falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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