Moroccan-Style Grilled Sea Scallops with Spicy Green Sauce

Recipe courtesy of Grill It! (DK Publishing, 2010), by Chris Schlesinger and John Willoughby. Reprinted with permission from DK Publishing.


For the scallops

  • 2 pounds (900g) large sea scallops (about 24 scallops)
  • 1/4 cup California Olive Ranch extra virgin olive oil
  • 2 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • Kosher salt and freshly cracked black pepper to taste

For the sauce

  • 3/4 cup roughly chopped fresh cilantro
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup California Olive Ranch extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 3 garlic cloves, peeled
  • 1 tsp red pepper flakes


  1. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you’re ready to cook.
  2. Combine all of the sauce ingredients in a food processor or blender and puree until smooth. Transfer to a serving bowl and set aside.
  3. Combine the scallops, California Olive Ranch extra virgin olive oil, cumin, coriander, paprika and salt and pepper in a large bowl; toss gently until the scallops are evenly coated with the other ingredients. Put the scallops on the grill over the coals and cook until just opaque throughout (3-4 minutes per side). To check for doneness, cut into one of the scallops to be sure it is just opaque all the way through.
  4. To serve, divide the scallops among 4 plates and drizzle with the sauce. Pass the remaining sauce on the side.


15 minutes




4 servings
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