Lunch / Dinner
Seared Sea Scallops with Creamy Harissa Sauce
Sweet and naturally moist, sea scallops have a mild flavor that’s well-suited to many bold dishes, and this one is no exception. Spicy harissa and cooling cucumber bring out the sweetness of the scallops while offering their own distinct flavors, and toasted sesame seeds add a bit of crunch.
Harissa [hah-REE-suh] is a fiery Tunisian sauce, usually made with hot chiles, garlic, and other spices. This one gets its heat from a spicy serrano chile, which is tamed a bit with creamy Greek yogurt. If the sauce is too intense for your taste, feel free to add more yogurt to tone it down.
Ingredients
PURÉE:
SEAR:
COMBINE:
Test Kitchen Tip
Char the bell pepper and serrano over an open flame or broil them, then steam in a bowl by covering with plastic wrap. The skins should slip right off
Instructions
Purée bell pepper, serrano, yogurt, garlic, lemon juice, coriander, cumin, and paprika in a food processor. With processor running, drizzle in 1/4 cup olive oil until emulsified; season with salt and black pepper. Chill harissa while preparing scallops.
Heat a large nonstick skillet or griddle over high; spray with nonstick spray.
Sear scallops until cooked through, 2–3 minutes per side.
Combine cucumber and sesame seeds; season with salt. Serve scallops with harissa and top with cucumber mixture.
To avoid unwanted contact between the seeds and your skin, use gloves while handling the serrano.
Evenly brush the scallops with olive oil, generously coating them so they’re less likely to stick.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 213
% Daily Value*
Total Fat 16g 24%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 312mg 13%
Carbs 7g 2%
Fiber 1g 4%
Protein 10g
*Percent Daily Values are based on a 2,000 calorie diet.