Sauteed Scallops With Chermoula Recipe

Name: Sauteed Scallops With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 1/2 cup fresh parsley leaves; 1/2 cup cilantro leaf; 1/3 cup fresh lemon juice; 4 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 3/4 teaspoon salt; 1/4 teaspoon ground red pepper; 1 1/4 lbs large scallops; 1/4 teaspoon salt; fresh ground pepper; 2 tablespoons olive oil; parsley sprig

Servings: persons

3/4 cup olive oil
1/2 cup fresh parsley leaves
1/2 cup cilantro leaf
1/3 cup fresh lemon juice
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon sweet paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 1/4 lbs large scallops
1/4 teaspoon salt
fresh ground pepper
2 tablespoons olive oil
parsley sprig

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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.
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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.
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3. Transfer scallops to plates. Pour chermoula sauce on and around each serving of scallops. Garnish with parsley sprigs.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup olive oil, 1/2 cup fresh parsley leaves, 1/2 cup cilantro leaf, 1/3 cup fresh lemon juice, and more.

Yes, Sauteed Scallops With Chermoula 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.

Sauteed Scallops With Chermoula

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