Don’t say I didn’t warn you; these scallops pack some heat! Coated in a flavorful coating of spicy harissa paste, each seared scallop is perfectly tender and certainly does wake up those taste buds. If you aren’t familiar with harissa, it is a Tunisian chili sauce that has quickly moved to the top of my ‘must-have-in-the-fridge-all-the-time’ condiment list. Lovely on roasted vegetables, meats, stirred into salad dressings even, it is versatile and pairs very nicely with a fresh squeeze of citrus juice.
(To view this recipe, click on the blue title of the blog post above*)
Seared Scallops with Harissa & Lime
Ingredients:
- 1 Tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 8 large sea scallops, side muscle removed
- 4 teaspoons harissa paste
- Lime wedges and watercress, for serving
Directions:
- In a large non-stick skillet, melt the butter with the olive oil over medium-high heat. Add the scallops into the hot pan and cook for 3-4 minutes; flip when that first side is nicely browned, and cook an additional 2 minutes over medium heat.
- Remove the scallops from the pan and serve on a bed on watercress. Top each seared scallop with approximately 1/2 teaspoon of harissa paste. Serve with lime wedges.
Tagged: harissa, harissa paste, lime wedges, limes, scallops, sea scallops, seared scallops, seared scallops with harissa and lime, shellfish
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