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Sautéed Scallops with Chermoula
Chermoula Sauce
- 3/4 cup olive oil
- 1/2 cup parsley leaves
- 1/2 cup cilantro leaves
- 4 cloves garlic
- 1 t. ground cumin
- 1 t. sweet or smoked paprika
- 3/4 t. salt
- 1/4 t. ground red pepper
Scallops
- 1 1/4 pounds large sea scallops
- 1/4 t. salt
- freshly ground pepper
- 2 T. olive oil
- preserved lemons (optional)
- parsley sprigs
Chermoula Sauce
- 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
- 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
- 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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/