Moroccan Sea Scallops Recipes

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MOROCCAN-SPICED SCALLOPS WITH LENTILS



Moroccan-Spiced Scallops with Lentils image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     High Fiber     Dinner     Scallop     Lentil     Healthy     Cinnamon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided
1/2 cup chopped onion
2 1/2 cups (or more) vegetable broth
1 cup red lentils,* rinsed
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 1/2 pounds sea scallops, patted dry

Steps:

  • Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
  • Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
  • Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.

MOROCCAN-SPICED SCALLOPS WITH TOMATO COUSCOUS



Moroccan-Spiced Scallops With Tomato Couscous image

Pearl couscous which is from Israel is what they recommend that we use. Country Home Magazine, September 2008 edition. We are planning on making this real soon. It is quick and looks wonderful!

Provided by Manami

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups water
1/2 cup golden raisin
1 piece cinnamon stick (3 inches)
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes
1 cup israeli couscous
2 medium tomatoes or 2 medium green tomatoes, chopped
2 tablespoons chopped of fresh mint
1 teaspoon finely shredded lemon peel
1 1/2 lbs small sea scallops
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper or 1/8 teaspoon red crushed red pepper flakes
1 tablespoon extra virgin olive oil
mango chutney (optional)

Steps:

  • In a medium saucepan bring water, raisins, stick cinnamon, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper to boiling; stir in couscous & reduce heat.
  • Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender; discard stick cinnamon.
  • Stir in tomatoes, mint, and lemon peel.
  • Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.
  • In a heavy large skillet (cast iron works well) cook scallops, half at a time, in hot oil for 5 to 6 minutes or until browned and opaque, turning once.
  • To serve, spoon couscous mixture onto a platter; top with scallops.
  • Serve with chutney, if desired.

Nutrition Facts : Calories 413.5, Fat 5.4, SaturatedFat 0.7, Cholesterol 56.3, Sodium 724, Carbohydrate 55.2, Fiber 4.2, Sugar 12.4, Protein 35.5

MOROCCAN SEA SCALLOPS



Moroccan Sea Scallops image

Found this in a cooking magazine I picked up, and it looks amazing (simple, too, because I can use the indoor grill)! Posting it so I don't lose it. Just in time for ZWT II, too.

Provided by Muffin Goddess

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup plain yogurt (Greek yogurt, if you can find it)
2 teaspoons sugar
1/2 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 lemon, juice of
salt, to taste
fresh ground pepper, to taste
12 sea scallops (approx. 1 lb, the large ones)
1/4 cup olive oil
1/4 cup shallot, minced
2 tablespoons fresh gingerroot, minced
12 ounces grape tomatoes, halved (may use cherry tomatoes)
2 tablespoons red wine vinegar
1 tablespoon honey
1 lemon, zest of, minced
2 tablespoons chopped fresh parsley

Steps:

  • Coat grill with nonstick spray and preheat to medium-high (I'm guessing about 350ºF on a Foreman grill).
  • In a large mixing bowl, whisk together the first ten ingredients (from yogurt to fresh ground pepper). Add scallops and toss to coat. Set aside to marinate for 15 minutes.
  • In a small skillet, heat olive oil over medium heat. Add shallots and fresh ginger. Saute for about 3 minutes, taking care not to brown it.
  • In a food processor, pulse the tomatoes, vinegar, honey and lemon zest. While processor is running, drizzle in the warm shallot-ginger mixture. Once blended, transfer this to a mixing bowl and stir in parsley. Season with salt to taste. Set aside (at room temperature) until serving time.
  • Remove scallops from marinade and discard remaining marinade. Place scallops on grill and sear for 2-3 minutes, then turn them over and grill for 3-5 minutes more (until cooked through. don't overcook or you will have little rubber scallops).
  • Spoon approximately half a cup of vinaigrette onto each serving plate, and top with three scallops per plate.

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  • 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.
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