Scallops with corn, hazelnuts, and brown butter chermoula from Dining In: Highly Cookable Recipes (page 187) by Alison Roman

Ingredients

cumin seeds
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coriander seeds
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EYB Comments

See recipe for a variation. Can substitute smoked paprika for hot paprika.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

See recipe for a variation. Can substitute smoked paprika for hot paprika.
kathleen_h2gxr0 on May 21, 2026

So bomb
anya_sf on July 19, 2024

Really good, and practically a pantry meal using frozen scallops and corn. The cooking time for the scallops is way too long; mine weren't huge and just needed a couple minutes on each side max, especially as I added them back in with the corn to reheat. After cooking the scallops, I needed to deglaze the pan with some wine.
Babycarrot on September 04, 2023

Yum! Will make again. Probably only best with in season corn. Used brazil nuts as that is what I had on hand. I thought the spice was going to be overwhelming with using hot paprika but it was balanced.
mpo on May 14, 2022

I made this with half shrimp/scallops and added some yellow squash with the corn. Kept it to one pan and just kept seafood warm by covering with tinfoil on a baking sheet. Loved the spice profile on this!
bernalgirl on August 23, 2021

This recipe is easy and delicious. I did adjust it because I saw no need to use two pans, I prepared the corn mixture first, set it aside, wiped out the pan and cooked the scallops (and shrimp, for my children who dislike scallops). I deglazed the pan, added that to the corn, gave it a stir, and served the shellfish on top. It won raves from the whole family. An easy weeknight meal that was special enough to serve for dinner with my dad.
L.Nightshade on September 07, 2018

I did a couple things differently in this recipe. I made it in two pans, as I didn’t want my scallops to sit for the time it would take to brown the butter and prepare the corn. I made the brown butter first, added the corn, then cooked the scallops in another pan and scraped them all together to get the dreamy scallop bits in there. I cooked my scallops for two minutes on the first side, less than that on the second side. I used the cilantro at the last instead of stirring it into the corn mix, because I thought it would be nicer fresh and green. I guess this actually took it out of the chermoula category. In spite of all that, I loved this dish! Corn and shellfish are so compatible; it was that combination that drew me to the recipe, and it did not disappoint. I’ll have to make it again and add the squeeze of lime recommended by a CHer. I must say I don’t get the reference of seared scallops and sautéed corn being uncool. How can you equate a seared scallop with mom jeans?
Skamper on July 29, 2018

Very good, easy recipe. Try with shrimp next time.
sosayi on July 24, 2018

Agreed that some lime brightens it up, but a great weeknight meal. I think next time I’d use the coriander powder, not seeds, as I don’t love the texture, but we’ll definitely try it again. Used black cod in place of scallops, but otherwise followed the recipe exactly.
stockholm28 on July 21, 2018

My first recipe from this book and this is a keeper. Thanks to khopkins for the note on the lime. This took maybe 20 minutes from start to finish. I particularly loved the hazelnut garnish with the spiced brown butter corn. This will be repeated!
khopkins1012 on July 16, 2018

The picture shows a lime on the plate but it's not mentioned in the recipe. Do not skip out on squeezing a lime over the finished dish. HUGE IMPROVEMENT! The recipe note suggests that medium shrimp would work well in place of scallops. I tried that and it made for a fuss free, quick weeknight meal. Will be making this one-skillet dinner again.