Sauteed Scallops With Chermoula - cooking recipe

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

Preparation

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.