Scallops with Spice Oil

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant dish of pan-seared scallops with spice oil is a sophisticated choice for a light lunch or a refined starter. The sweetness of the fresh scallops provides a beautiful contrast to the earthy warmth of cumin and the subtle heat of red pepper flakes. Finished with a vibrant salad of fresh coriander and flat-leaf parsley, the dish offers a clean, aromatic profile that is both satisfying and light on the palate.

Ideal for those following a diabetes-friendly diet, this recipe focuses on high-quality protein and heart-healthy fats. The spice-infused oil can be prepared up to a week in advance, making this a quick and stress-free option for entertaining guests. Serve these scallops immediately while they are perfectly golden and tender for the best possible flavour and texture.

Ingredients for Scallops with Spice Oil

1 cucharadita de semillas de comino
1 cucharadita de pimentón
1/4 cucharadita de hojuelas de pimiento rojo triturado
6 black peppercorns plus freshly ground for seasoning
1/2 cucharaditas de sal kosher y más
60ml de aceite de oliva
2 dientes de ajo, picados
1 cucharadita de ralladura de limón finamente rallada
1 cucharada (o más) de jugo de limón fresco
1 1/2 tablespoons grapeseed or vegetable oil
8 large or 12 medium sea scallops, side muscle removed
Sal kosher y pimienta negra recién molida
2 cups mixed coriander and flat-leaf parsley with tender stems
Aceite de oliva (para rociar)
1 cucharada de jugo de limón fresco
Un molinillo de especias

How to make Scallops with Spice Oil

Grind first 4 ingredients and 1/2 teaspoons salt to a fine powder in spice mill. Transfer to a small saucepan over medium-low heat; add oil. Cook until oil begins to simmer, 2-3 minutes. Scrape into a small bowl; stir in garlic and lemon zest. Let cool for 5 minutes, then stir in 1 tablespoon lemon juice. Season with salt, pepper, and more juice, if desired. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.

Heat grapeseed oil in a large heavy skillet over high heat until oil begins to smoke. Season scallops with salt and pepper. Sear until well browned, about 3 minutes. Turn; cook until just barely opaque in centre, about 30 seconds longer.

Meanwhile, place herbs in a medium bowl and drizzle olive oil and lemon juice over; season salad to taste with salt and pepper. Divide scallops between 2 plates; spoon 1 tablespoon spice oil over each plate (reserve remaining oil for another use). Garnish with salad.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.