Moroccan Sea Scallops with Tomato Ginger Vinaigrette
Elevate your seafood repertoire with these Moroccan Sea Scallops with Tomato Ginger Vinaigrette, a flavor-packed dish that brings vibrant North African-inspired spices to your table. Juicy, golden-seared sea scallops are seasoned with a fragrant blend of cumin, coriander, and paprika, then paired with a luscious vinaigrette made from sautéed cherry tomatoes, fresh ginger, and a touch of honey for subtle sweetness. This quick and easy recipe comes together in just 25 minutes and is perfect for impressing guests or treating yourself to a gourmet meal at home. Garnished with fresh cilantro and a splash of lemon juice for a zesty finish, this savory and aromatic dish is a true feast for the senses. Serve as an elegant appetizer or a light main course for four.
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Recipe Information
Ingredients
- 12 large scallops Sea scallops
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Cherry tomatoes
- 1 inch piece, grated Fresh ginger
- 0.25 small, finely diced Red onion
- 2 tablespoons, chopped Fresh cilantro
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 clove, minced Garlic
Instructions
Pat the scallops dry with paper towels and season both sides with the ground cumin, coriander, paprika, salt, and black pepper.
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer (work in batches if needed to avoid overcrowding).
Sear the scallops for 2-3 minutes on one side without moving them until a golden crust forms. Flip and cook the other side for an additional 2-3 minutes or until they are just opaque in the center. Remove the scallops from the skillet and set aside.
In a separate medium skillet, heat the remaining 1.5 tablespoons of olive oil over medium heat.
Add the red onion and garlic to the skillet and sauté for 1-2 minutes until fragrant. Then add the grated ginger and cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Turn off the heat and stir in the lemon juice, honey, and half of the chopped cilantro. Mix well to create the tomato ginger vinaigrette.
Arrange the seared scallops on a serving platter or individual plates. Spoon the warm tomato ginger vinaigrette over the scallops.
Garnish with the remaining chopped cilantro and serve immediately. Enjoy your Moroccan-inspired sea scallop dish!
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 14.1 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
