Moroccan-Spiced Scallops with Lentils

Moroccan-Spiced Scallops with Lentils

  • Rating:


1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
2 tbsp olive oil, divided
1/2 cup chopped onion
2 1/2 cups (or more) vegetable broth
1 cup red lentils, rinsed
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 1/2 pounds sea scallops, patted dry


Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 2 1/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.

Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.

Top lentil mixture with scallops and sprinkle with additional cilantro.