Sauteed Scallops With Chermoula

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

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

Recipe

• 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.