Recipe: Cumin Seared Scallops with Spicy Cilantro Puree - Visit Colorado Springs Blog

Recipe: Cumin Seared Scallops with Spicy Cilantro Puree

Courtesy of The Craftwood Inn

Cumin Seared Scallops

  • Serves 4 4 each          
  • 10 Scallops (side muscle removed)
  • 1 tsp Ground Cumin ½ tsp            
  • Kosher Salt ½ tsp
  • Cracked Black Pepper 2 oz

Canola Oil For the scallops:  Preheat oven to 375 degrees.  Place the scallops on a paper towel and ensure that both sides are completely dry.  Season each side with ground cumin, kosher salt, and cracked black pepper.  Place a large sauté pan onto high heat and add the canola oil.  Place the scallops in the pan and allow it to turn a golden caramel color before turning and repeating on other side, approximately 3-5 minutes.  Finish the scallops in the oven for another 3 minutes.

Spicy Cilantro Puree

Makes 2 cups

  • 1 bunch  Cilantro
  • 2 oz Garlic Chives
  • 1 each Avocado (Peeled and Seed Removed)
  • 1 each Poblano Pepper (Stem and Seeds Removed)
  • 1 each Fresh Lime (Juiced)
  • ½ tsp Kosher Salt
  • 1 cup Water For the Cilantro Puree: 

Place all ingredients into a blender and puree until smooth.