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Taming of the Spoon

Eat everything {in moderation}

January 28, 2015 (Last Updated July 7, 2018)

Pan Seared Scallops with Chermoula Sauce

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Perfectly pan seared scallops drizzled with chermoula, a Moroccan sauce flavored with cumin, paprika, cilantro, parsley, garlic and lemon juice. | tamingofthespoon.com

Several years ago I got to take a cooking class with local chef, Monica Pope. Not only is she an awesome chef, she is also an all-around nice person. And really funny. It made her cooking class even more enjoyable. The cooking class was really more like a cocktail party with a side of cooking. We all got to do a little mixing, chopping, and cooking while sipping wine and listening to Chef Monica share some great stories. If only every night’s cooking could be that much fun. On the menu that night were these seared scallops with chermoula sauce.

Perfectly pan seared scallops drizzled with chermoula, a Moroccan sauce flavored with cumin, paprika, cilantro, parsley, garlic and lemon juice. | tamingofthespoon.com

I had never heard of chermoula sauce before that class and still rarely see any mention of it now. Chermoula sauce is the Moroccan version of pesto. Rather than finely chopped basil, garlic, and olive oil, chermoula has finely chopped cilantro, parsley, garlic, and olive oil – and some additional spices to kick it up a notch. Those additional spices happen to include my two favorite spices – cumin and paprika. I have been using those spices a lot recently from this awesome chicken dish to these easy tostadas. Cumin and paprika – they’re the new salt and pepper.

Perfectly pan seared scallops drizzled with chermoula, a Moroccan sauce flavored with cumin, paprika, cilantro, parsley, garlic and lemon juice. | tamingofthespoon.com

I found a website that called chermoula “the most delicious sauce you’ve never tasted” which sounds about right. It really is a delicious sauce and definitely deserves more recognition. It’s herby and spicy – but not hot spicy just really flavorful spicy. And it’s versatile. It can be used as a sauce but it also makes a great marinade for fish. It makes perfectly seared scallops divine.

Perfectly pan seared scallops drizzled with chermoula, a Moroccan sauce flavored with cumin, paprika, cilantro, parsley, garlic and lemon juice. | tamingofthespoon.com

If you are wondering about the quinoa that is pictured with the scallops in these photos, stay tuned. I’ll share the recipe for the red quinoa and edamame salad next time.


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Scallops and Chermoula Sauce | tamingofthespoon.com

Pan Seared Scallops with Chermoula Sauce

  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Ingredients

Scale

For the chermoula sauce

  • 2/3 cup flat-leaf parsley leaves, firmly packed
  • 2/3 cup cilantro leaves, firmly packed
  • 2 cloves garlic, peeled
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Pinch of cayenne pepper
  • 4–5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt to taste

For the scallops

  • 12 large sea scallops
  • Salt
  • Pepper
  • Grapeseed oil

Instructions

For the chermoula sauce

  1. In the bowl of a mini-chopper or small bowl of a food processor, process parsley, cilantro, garlic, cumin, paprika, cayenne pepper, olive oil, lemon juice, and salt until garlic and herbs are finely chopped. Taste and adjust salt and lemon juice as needed. Allow the sauce to sit at room temperature for at least 15 minutes (the longer the better) for flavors to develop.

For the scallops

  1. Pat scallops dry on all sides with paper towels. Let scallops sit at room temperature for 5 minutes to allow the surface of the scallops to dry out (this will help the scallops get a nice sear).
  2. Heat a non-stick pan over medium-high heat. When pan is hot, add 1 tablespoon grapeseed oil and swirl the pan so that bottom is evenly coated with oil. Add the scallops and then shake the pan slightly to make sure the scallops don’t stick. Sear scallops until underside is golden brown, about 2 minutes. Gently turn scallops over and sear the other side until golden brown and scallops are just cooked through, about 2 minutes more.

To serve

  1. Divide scallops among 4 plates. Spread some chermoula sauce on each scallop and serve any extra sauce at the table.

Notes

Recipe adapted from Chef Monica Pope.


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Next Post Red Quinoa and Edamame »

Reader Interactions

Comments

  1. Maggie says

    January 29, 2015 at 12:40 am

    The scallops look wonderful and I like the chermoula sauce. I never heard of the sauce before, but like you, I love paprika and cumin. So the taste won’t go wrong! Really like the picture of the fresh ingredients. Nice shot 🙂

    Reply
    • Taming of the Spoon says

      January 29, 2015 at 2:50 pm

      Thanks, Maggie.

      Reply
  2. mira says

    January 31, 2015 at 1:52 pm

    These scallops look fantastic! Love the sauce ! So easy and delicious! Pinning!

    Reply
  3. Kathy @ Beyond the Chicken Coop says

    February 3, 2015 at 8:52 pm

    That is a beautiful plate of food…so elegant!

    Reply
    • Taming of the Spoon says

      February 3, 2015 at 10:19 pm

      Thanks for the sweet comment, Kathy!

      Reply

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I’m Nguyet. Full time mom, part time everything else. Food blogger, food photographer, graphic designer, & WordPress/Genesis web developer.

I’m always wondering what to make for dinner.

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