Scallops with Cherries and Pumpkin Seeds – Recipe
It is no secret if you read this blog that I love to cook seafood. In fact I’ve mentioned many a time that as the hubby and I have grown older we prefer eating lighter meals and I have been cooking more vegetarian and things like Shrimp Souffle or Seafood Medley in Garlic Wine Sauce. I especially love scallops so when I was thinking about how to prepare them I thought about the cherries I had in the freezer. All I needed was something to add a bit of crunch and the meal came together beautifully.
All purchase links are affiliate links which means if you buy anything through them I will receive a small commission at no additional charge to you.
Scallops with Cherries and Pumpkin Seeds
Serves 2
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
10 – 12 large sea scallops
1/4 cup all purpose flour
1/2 cup bing cherries, chopped
1/2 cup Ranier cherries, chopped
1/4 cup pumpkin seeds, toasted
2 cups cooked jasmine or other white rice
3 TBS canola oil, divided
2 TBS rice wine vinegar
salt and pepper
- If your rice is not warm, heat it up in the microwave. You don’t want it piping hot but you do want it at least room temperature.
- Reserve 2 TBS of each type of cherry for garnish.
- Reserve 1 TBS of the toasted pumpkin seeds for garnish.
- Add the remaining chopped cherries to the rice.
- Add the pumpkin seeds to the rice.
- Mix well and set aside.
- Make the vinaigrette: add 1 TBS of the canola oil and the rice vinegar to a glass. Stir with a whisk or fork until it’s emulsified. Season to taste with salt and pepper. Add enough to the rice to dress it without it getting soggy. Set aside.
- Heat a large, heavy fry pan over medium high heat.
- While the pan is heating season the scallops and dredge them in flour.
- When the pan is hot add 2 TBS of canola oil.
- When the oil is hot add the scallops and cook for 2 minutes.
- Carefully turn the over and cook on the other side for another two minutes until they are just done.
- While the scallops are cooking take the reserved cherries and chop them more finely.
- To serve: Place half of the rice salad in a bowl and then top with half of the cooked scallops.
- Sprinkle with the reserved cherries and pumpkin seeds.
- Drizzle with the remaining dressing.
How Was the Scallops Recipe?
This was a really magical dish. The scallops were sweet and perfectly cooked (if I do say so myself) and they paired so wonderfully with the sweet/tart cherries. The pumpkin seeds added that earthy crunch. The vinaigrette was tart and bright and brought it all together.
Scallops are so delicious and they are probably my favorite seafood. They are easy to cook and are delicious in so many ways like Scallops Picatta or Pesto Scallops.
