Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 937.31 Kcal (3924 kJ) | ||
| Calories from fat | 904.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.51g | 155% | |
|---|---|---|---|
| Cholesterol | 11.25mg | 4% | |
| Sodium | 1272.66mg | 53% | |
| Potassium | 246.12mg | 5% | |
| Total Carbs | 11.01g | 4% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 39.2mg | 65% | |
| Iron | 2.2mg | 12% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 510.03 Kcal (2135 kJ) | ||
| Calories from fat | 492.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.69g | 155% | |
|---|---|---|---|
| Cholesterol | 6.12mg | 4% | |
| Sodium | 692.51mg | 53% | |
| Potassium | 133.92mg | 5% | |
| Total Carbs | 5.99g | 4% | |
| Sugars | 0.88g | 6% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 1.57g | 6% | |
| Vitamin C | 21.3mg | 65% | |
| Iron | 1.2mg | 12% | |
| Calcium | 28.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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