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Seared scallops with a Moroccan tomato salad


  • Toss the tomatoes and red onion with the fresh herbs, roasted capsicum and preserved lemon in a large bowl.
  • In another bowl, whisk the oil with harissa.
  • Then toss the salad with dressing to taste and mound on individual plates.
  • Brush the scallops with the dressing, squeeze lime juice over the top and quickly sear on a preheated flat grill (or BBQ), squeezing with more lime juice as you do so.
  • Place the scallops on top of the salad and serve.


  • 1 punnet cherry tomatoes, quartered
  • ½ small red onion, sliced
  • 2 heaped tbsp fresh coriander leaves
  • 2 heaped tbsp Italian (flat leaf) parsley leaves
  • 2 heaped tbsp fresh mint leaves
  • 1 piece roasted red capsicum, finely sliced
  • 1-2 pieces preserved lemon, rind only, finely sliced
  • ½ cup olive oil
  • 1 tbsp harissa
  • 16 scallops, cleaned
  • 1 lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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