Sauteed Scallops With Chermoula |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This was one of the LA Times' best recipes of 2010. It was delicious. It is quick enough for a weeknight meal but special enough for company. I especially liked the chermoula sauce. I actually made just the sauce recently to use on grilled ribeye steaks. It was perfect for the steak. I hope you like this as much as we do! 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 |
Directions:
1. 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.
2. 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.
3. 3. Transfer scallops to plates. Pour chermoula sauce on and around each serving of scallops. Garnish with parsley sprigs.
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