My husband has raised the white flag and committed to lose 15 pounds. I am so happy for him and I am trying to put together healthier recipes to help him enjoy his mission happily. If he does not lose those pounds, I know I will be the one to blame 😉 This recipe is nice and easy. I do not make scallops that often since they are pricy and risky to make. They could end up chewy if cooked incorrectly and I will end up sad over my money. However, after watching many food network shows, I decided to adjust and avoid lime juice in marination. As you might know by now, this is against the Egyptian marination rules. The second tip is to resist overcooking it, just 2 minutes on each side and let go.
1 tablespoon olive oil (for tastier non healthy alternative, use butter ;))
2 minced garlic cloves
1/8 teaspoon cumin
1/2 teaspoon paprika
salt and pepper
1/2 lime juice (save to the end)
little bit of lime zest (save to garnish)
Rinse the scallops and pat dry.
Remove the small muscle at the side of the scallops, if you do not, it is OK, I did this before and it was unnoticeable!
Add salt, pepper, cumin, minced garlic and paprika on the scallops. I added the lime zest before at the beginning but I think it is better to save for garnish.
In a sauce pan, add the oil on high heat.
Add the scallops to the oil and make sure they are separate and not touching each other.
Cook the scallops for 2-3 minutes max on each side.
Add the cilantro avocado sauce on the top of each scallop and enjoy with some rice. The recipe for that green sauce is here: Green sauce