Sauteed scallops with chermoula
Aromatic, tangy herb sauce for seafood filled with versatile flavor. (Chicago Tribune/Bill Hogan)
Prep time: 20 minutes
Cook: 5 minutes
Note: Adapted from chef Monica Pope of T'afia in Houston. Also, leftover chermoula makes a fantastic dressing for romaine, chicken or shrimp salad.
3/4 cup olive oil
1/2 cup each: parsley leaves, cilantro leaves
1/3 cup fresh lemon juice
4 cloves garlic
1 teaspoon ground cumin
1 teaspoon sweet or smoked paprika
3/4 teaspoon salt
¼ teaspoon ground red pepper
1 ¼ pounds large sea scallops
1/4 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
Diced preserved lemon rind, optional
1. For 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. (Chermoula will keep up to 2 days covered in the refrigerator; use at room temperature.)
2. 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.
3. Transfer scallops and pan juices to 4 heated serving plates. Pour about 2 tablespoons chermoula over and around each serving. Sprinkle preserved lemon over all. Garnish with parsley sprigs.
Per serving: 309 calories, 62% of calories from fat, 21 g fat, 3 g saturated fat, 47 mg cholesterol, 5 g carbohydrates, 24 g protein, 521 mg sodium, 0 g fiber.