Easy Scallop Recipes — Pan Seared Scallops Recipes

A quick and easy scallop recipe with ras-el-hanout spices. This simple dish is very tasty thanks to the fine spices. In addition, I wanted to put a bit of sun in this recipe by adding limes! The “vinaigrette” is a honey-based sauce that will perfectly marry with the subtle fragrance and texture of scallops.

Preparation time: 20 minutes – Cooking time: 4 minutes (or less depending on the size of the scallops you will sear)

Cost: sea scallops are a bit expensive but really worth it in this recipe

Ingredient list for the fried scallops recipe

For 4 people:

20 scallops
1 tbsp ras-el-hanout (I count a little more for a stronger scent)

For the vinaigrette

2/3 ounce (20 g) of honey
Juice of 1/2 lime
3 tbsp olive oil
2 orange zest
1 sprig of lemon thyme
Salt and pepper

Cooking Instructions

1. For the dressing: put the honey in a small saucepan and cook until it has the color and consistency of caramel. Then pour the lemon juice and remove from heat. Add orange zests cut into thin strips, thyme and olive oil. Season.

2. Salt and pepper the scallops and coat them with ras-el-hanout.

3. Heat a non-stick frying pan without adding fat. Sear the scallops over high heat. Once colored, flip them and cook over medium heat for 2 minutes.

4. Dress the seared scallops on plates and drizzle with the honey vinaigrette dressing.

So what do you think of this easy scallops recipe?

( Photo by Eleonora Grosjean)

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Seared Scallops with Honey Vinaigrette

Author: Veronica Brandy | Servings: 4 servings

Prep Time: 20 min | Cook Time: 4 min

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Ingredients

20 scallops
1 tbsp ras-el-hanout (I count a little more for a stronger scent)

For the vinaigrette

2/3 ounce (20 g) of honey
Juice of 1/2 lime
3 tbsp olive oil
2 orange zest
1 sprig of lemon thyme
Salt and pepper

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Instructions

For the dressing: put the honey in a small saucepan and cook until it has the color and consistency of caramel. Then pour the lemon juice and remove from heat. Add orange zests cut into thin strips, thyme and olive oil. Season.
Salt and pepper the scallops and coat them with ras-el-hanout.
Heat a non-stick frying pan without adding fat. Sear the scallops over high heat. Once colored, flip them and cook over medium heat for 2 minutes.
Dress the seared scallops on plates and drizzle with the honey vinaigrette dressing.

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