Squid and Scallops with Chermoula Sauce
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Squid and scallops with chermoula sauce
Ingredients
- Scallops - 7.1 oz
- Squid - 8 pieces
- Arugula - 5.3 oz
- Vegetable Oil - 2 tablespoons
- Tomatoes - 3 pieces
- Oranges - 2 pieces
- Cilantro - ½ cup
- Chopped Sage Leaves - ¼ cup
- Paprika - 1 teaspoon
- Ground Cumin - 2 teaspoons
- Lime Juice - 3 tablespoons
- Olive Oil - 3 tablespoons
Step by Step guide
Step 1
Place the squid in a bowl of water and add 0.25 teaspoon of salt. Mix well and refrigerate for 30 minutes. Drain the water and cut the squid into long, thin strips. Rinse the scallops under cold water and pat dry with a paper towel.
Step 2
Heat the vegetable oil in a large skillet. Sauté the squid for 1 minute over high heat until they turn white. Transfer to a paper towel. Sauté the scallops for 1 minute on each side over high heat until golden brown.
Step 3
Arrange the arugula on a large plate, then top with the seafood, finely chopped tomatoes, and orange segments.
Step 4
For the sauce, mix the cilantro, parsley, cumin, paprika, lime juice, and olive oil. Drizzle the sauce over the seafood and serve.
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