Moroccan-Spiced Scallop Power Bowl with Harissa-Lemon Chickpea Salad

Viral Pinterest meets Mediterranean flavors in this innovative protein bowl! Pan-seared scallops get a Moroccan spice crust, served over tangy chickpea salad tossed in vibrant 5-ingredient harissa-lemon dressing. Ready in 30 minutes, gluten-free adaptable, and packed with 25g protein per serving.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3 servings

Ingredients

• 12 oz dry sea scallops (12-15 count)
• 1 tsp ras el hanout spice blend
• 1 (15 oz) can chickpeas, rinsed
• 1 cup diced English cucumber
• 1/4 cup chopped preserved lemon
• 1/4 cup chopped fresh mint
• 3 tbsp olive oil (divided)
• 2 tbsp harissa paste
• 1 lemon (zested + juiced)
• 1 tsp honey
• 2 cups pre-cooked Moroccan couscous
• 1/4 cup toasted pine nuts
• Salt & pepper to taste

Instructions

1. Pat scallops dry and season with ras el hanout, salt, and pepper.
2. Whisk harissa, lemon zest/juice, 2 tbsp olive oil, honey, and 1/4 tsp salt in large bowl.
3. Toss chickpeas, cucumber, preserved lemon, and mint with 3/4 of the harissa dressing.
4. Heat 1 tbsp olive oil in skillet over medium-high. Sear scallops 2 mins per side until golden.
5. Fluff couscous with fork and divide among bowls.
6. Top with chickpea salad mixture and seared scallops.
7. Drizzle with remaining harissa dressing.
8. Garnish with pine nuts and extra mint.
9. Serve immediately while scallops are warm.

Chef's Note

For perfect sear, make sure scallops are DRY before seasoning. Wait until oil just starts smoking before adding to pan.

Make-Ahead Tips

Chickpea salad keeps 2 days refrigerated. Sear scallops fresh before serving.

Substitutions

Shrimp for scallops | Standard couscous for Moroccan style | Regular lemon zest for preserved lemon