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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Pat the scallops dry with paper towels and season both sides with the ground cumin, coriander, paprika, salt, and black pepper.

Step 2

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).

Step 3

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.

Step 4

In a separate medium skillet, heat the remaining 1.5 tablespoons of olive oil over medium heat.

Step 5

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.

Step 6

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.

Step 7

Arrange the seared scallops on a serving platter or individual plates. Spoon the warm tomato ginger vinaigrette over the scallops.

Step 8

Garnish with the remaining chopped cilantro and serve immediately. Enjoy your Moroccan-inspired sea scallop dish!

Nutrition Facts

Serving size	(725.4g)

Amount per serving	% Daily Value*
Calories	896.0

Total Fat 46.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 147.6mg	0%
Sodium 4789.5mg	0%
Total Carbohydrate 45.8g	0%
Dietary Fiber 5.9g	0%
Total Sugars 14.1g
Protein 78.0g	0%

Vitamin D 0IU	0%
Calcium 141.3mg	0%
Iron 5.7mg	0%
Potassium 1992.8mg	0%

*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.

Source of Calories

Fat: 46.0%

Protein: 34.0%

Carbs: 20.0%