Sauteed Scallops With Chermoula

• 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

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.

olive oil, parsley, cilantro leaf, lemon juice, garlic, ground cumin, sweet paprika, salt, ground red pepper, scallops, salt, fresh ground pepper, olive oil, parsley

Taken from www.food.com/recipe/sauteed-scallops-with-chermoula-448235 (may not work)