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Categories:
olive oil parsley cilantro leaf lemon juice garlic ground cumin sweet paprika salt ground red pepper scallops salt fresh ground pepper olive oil parsley
Viewed: 47 - Published at: 5 years agoIngredients
- 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
Method
- 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. 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. Transfer scallops to plates. Pour chermoula sauce on and around each serving of scallops. Garnish with parsley sprigs.
