Grilled Scallops With Chermoula Dressing

14 Ingredients

Number of servings

4

Chermoula dressing

1 clove garlic, finely chopped
4tablespoons lemon juice
1tablespoons olive oil
1 pinch salt
1 pinch pepper
1 bunch flat leaf parsley, roughly chopped
1 bunch coriander, roughly chopped
1/2teaspoons ground cumin
1/2teaspoons ground coriander
1/2teaspoons turmeric
1/2teaspoons ras el hanout

20 king scallops, without roes
350grams green beans, trimmed
150grams rocket and spinach salad leaves

Method

Step 1 of 5

To make the chermoula dressing, put the herbs, spices, garlic, lemon juice and oil in a mini chopper or a small food processor bowl and blend until smooth. Season with salt and pepper.

Step 2 of 5

Place the scallops in a large bowl and pour over half of the chermoula dressing. Mix well to coat, then set aside to marinate for 8-10 minutes.

Step 3 of 5

Meanwhile, place the green beans in a basket steamer and lower into a shallow pan of boiling water so that they are not quite touching the surface of the water. Steam for 3-4 minutes or until just tender. Alternatively, cook in an electric steamer. Toss the cooked beans in half of the remaining dressing and set aside.

Step 4 of 5

Arrange the scallops on a baking sheet and slide under a preheated grill for 3-4 minutes until just cooked through, turning occasionally.

Step 5 of 5

Toss the beans with the salad leaves and divide on to serving plates. Top the salad with the grilled scallops. Serve immediately with the remaining dressing on the side.