Scallops with Chermoula Sauce

Written by FDM

Today’s dish is more on a fancy side; Pan Seared Scallops, with one of the most popular Moroccan sauces; Chermoula. Mostly known for being used with fish, Chermoula should bring an interestingly flavorful twist to this recipe.


For the chermoula sauce

⅔ Cup flat-leaf parsley leaves, firmly packed

⅔ 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



Virgin olive oil


For the chermoula sauce

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

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).

Heat a non-stick pan over medium-high heat. When pan is hot, add 1-tablespoon Virgin olive 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

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


By Taming of The spoon