Seared Sea Scallops

  • Recipe courtesy of Andrew Guthrie
Total Time:
45 min
20 min
Inactive Prep:
25 min
4 servings


  • 2 cups all-purpose flour
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 2 tablespoons dried thyme
  • 2 tablespoons paprika
  • 3 tablespoons olive oil
  • 1 pound sea scallops, cleaned
  • Pesto, recipe follows
  • Basmati rice, recipe follows
    • Directions

      In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.

      2 cups arugula, stemmed, washed, and dried
      2 cups basil leaves, washed and dried
      1/2 cup grated Parmesan
      4 cloves garlic, chopped
      1/4 cup pistachio nuts
      1/2 cup olive oil
      Salt and pepper

      Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.

      Basmati Rice:
      1 cup basmati rice
      2 cups water
      2 tablespoons butter

      In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.