How many servings does this recipe make?

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

What ingredients do I need for Sauteed Scallops With Chermoula?

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.

Is Sauteed Scallops With Chermoula suitable as seafood?

Yes, Sauteed Scallops With Chermoula falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Sauteed Scallops With Chermoula?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

Try this homemade Sauteed Scallops With Chermoula recipe the whole family will love. Made with olive oil, parsley, cilantro leaf and lemon juice. Easy s…

This Sauteed Scallops With Chermoula relies on simple, everyday ingredients such as olive oil, fresh parsley leaves, cilantro leaf and fresh lemon juice. It comes together quickly and makes 4 servings, at about 645 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Sauteed Scallops With Chermoula

Tips for the best results

Variations & substitutions

My Personal Notes

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