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 add a bit of sunshine to this recipe by adding limes! The “vinaigrette” is a honey-based sauce that will perfectly marry with the subtle fragrance and texture of scallops.
Photo credit: © Eatwell101.com
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
For 4 people
Ingredient list for the Pan seared scallop
- 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 zests
- 1 sprig of lemon thyme
- Salt and pepper
Directions
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 the heat. Add orange zest, 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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Pan seared scallop
A quick, easy scallop dish with a honey-lime sauce for a busy weeknight dinner!
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
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.
Recipe Notes
- 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
Nutrition
Nutrition information for this recipe.
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