National Seafood Month – Sea Scallop Recipe

Josh Nelson of Almanac Fish stopped by the TCL kitchen with a tasty sea scallop recipe and information on National Seafood Month.

Sea Scallops and Squash Puree

Ingredients (serves 4)

  • 6-8 0unces of fresh dry packed USA sea scallops
  • 1 whole Kabocha, or winter squash
  • 4 Tbsp. chermoula
  • ¼ cup olive oil
  • Salt & pepper
  • 2 Tbsp. butter

Squash Puree*

  • Roast or boil 1 whole squash. Discard insides, and skin
  • In a food processor or blender puree the squash along with ¼ cup olive oil until smooth. Season with salt and pepper.
  • Finish by folding in 2 Tbsp. of butter before plating

Chermoula (A North African olive oil, herb, & spice condiment)*

  • 2 cups cilantro leaves (2 large bunches)
  • 1 ½ cups parsley leaves (1 large bunch)
  • 3 to 4 garlic cloves (to taste), halved, green shoots removed
  • ½ to ¾ teaspoon salt (to taste)
  • 2 teaspoons cumin seeds, lightly toasted and ground
  • 1 teaspoon sweet paprika
  • ½ teaspoon coriander seeds, lightly toasted and ground
  • ? teaspoon cayenne (more to taste)
  • ? to ½ cup extra virgin olive oil, to taste
  • ¼ cup freshly squeezed lemon juice

Chop, or blend all ingredients together.


  1. Preheat a large sauté pan to medium high heat
  2. Lightly salt you sea scallops.
  3. Add 2 Tbsp. canola oil (not olive oil) to pan. Gently place scallops in pan.
  4. We are looking to do a sear on both sides, so keep an eye on them. We are looking for a nice golden brown. If heat is maintained, scallops will release from the pan easily. After 60-90 seconds, flip the scallops. Repeat process on other side, turning off heat and setting aside when finished.
  5. Spoon the finished squash puree in center of plate.
  6. Place 4 scallops on top of puree, and drizzle with the chermoula.
  7. Serve and enjoy!

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