Lemon Herb Scallops Lemon Herb Scallops

Lemon Herb Scallops Image Image by: Lemon Herb Scallops Image Author: Canadian Living

Searing scallops gives them a crispy exterior and a rich buttery centre. The splurge of saffron adds extra depth to a bright, tangy sauce. You will have about 1/4 cup of the citrus oil left over. It's perfect to drizzle over an omelette, a tomato salad or roasted potatoes, or to warm up and brush on crostini.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine


Lemon Cilantro Oil:


Lemon Cilantro Oil: In blender, blend cilantro, oil, lemon zest, lemon juice, salt and pepper until smooth, about 2 minutes. Stir in saffron. Set aside. (Make-ahead: Refrigerate in airtight container for up to 5 days; bring to room temperature to use.)

In nonstick skillet, heat half each of the butter and oil over medium-high heat; sautée leek until softened, 5 to 6 minutes. Stir in edamame and half each of the salt and pepper. Remove from pan and keep warm; wipe skillet clean.

In same skillet, heat remaining butter and oil over medium-high heat until foaming. Sprinkle scallops with remaining salt and pepper; sear all over until browned and centres are opaque, 4 to 6 minutes.

Divide leek mixture between 2 small plates. Top each with 2 scallops; drizzle each with 2 tsp of the lemon cilantro oil. Serve immediately.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 696 mg
  • Sugars 1 g
  • Protein 23 g
  • Calories 317.0
  • Total fat 22 g
  • Potassium 589 mg
  • Cholesterol 59 mg
  • Saturated fat 6 g
  • Total carbohydrate 7 g


  • Iron 28.0
  • Folate 55.0
  • Calcium 12.0
  • Vitamin A 9.0
  • Vitamin C 12.0
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Lemon Herb Scallops