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Pan Seared Scallops With A Coriander and Mint Sauce

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Pan seared scallops

These scallops are oh so tasty!

If you like scallops and easy recipes, then this is the one for you. I love it.

I’ve made this recipe many times both with a very smooth sauce and also with a more leafy sauce. Personally I think the leafy sauce goes better with the smooth texture of the scallops. You may disagree so just blend the sauce a little longer. Regardless, the flavour of the sauce is fantastic with with scallops.

This is one I make often for lunch. During the busy work day, it’s nice to be able to cook and plate a nice meal in less than ten minutes.

Please do let me know what you think. Any recipe suggestions? I’ll be putting this one in my next ebook of quick Indian style meals and would love to hear what you have to say.

Pan seared scallops with a coriander sauce

And now for a close up.

Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 6 king scallops
  • 1 tablespoon butter
  • 1 large bunch coriander
  • 3 tablespoons finely chopped mint leaves
  • 100ml extra virgin olive oil
  • 2 cloves garlic – finely chopped
  • 1 green chilli – finely chopped
  • Juice of one lime
  • Salt and freshly ground pepper to taste
Instructions
  1. Make shallow crossed in one end of of each scallop. Bring to room temperature.
  2. Now make the coriander sauce.
  3. Place the coriander, mint leaves, garlic, chilli and lime juice in a blender.
  4. Begin blending while you slowly pour the olive oil in.
  5. You could blend until smooth but I prefer a more leafy sauce with the smooth meat of the scallops.
  6. When you’re happy with the texture of the sauce, season with salt and pepper to taste.
  7. Now heat the butter in a frying pan.
  8. When very hot and beginning to smoke, add the scallops and sear on both sides for about one minute per side. Be careful, if you over cook the scallops, they will become chewy and not very nice.
  9. Spoon the sauce equally onto two warmed plates.
  10. Place the scallops on the sauce. Season with a little salt and pepper and serve immediately.

 

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