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Spicy Scallop Shakshuka

Spicy Scallop Shakshuka

An easy, nutritious, and delicious crowd-pleasing recipe.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course


  • Frying Pan


  • 2 tbsp butter
  • 8-10 scallops MSC certified
  • 4-5 tbsp olive oil
  • 2 shallots finely chopped
  • 2 red peppers finely diced
  • 2-3 cloves garlic crushed
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp crushed red chillies
  • ½ tsp dried cilantro
  • 1 can diced tomatoes 16 oz
  • 2 tsp maple syrup
  • Salt & pepper to taste
  • Parsley chopped, optional


Pan-seared Scallops

  • Thaw scallops and pat dry with a paper towel. Season both sides with salt.
  • Heat 2 tbsp of olive oil over medium heat.
  • Add the scallops and cook each side for 2-3 minutes or until golden brown.
  • Add 1 tbsp of butter to the hot pan with the scallops and use a spoon to drizzle butter over the top of the scallops.
  • Finish with black pepper and transfer to a plate.

Shakshuka base

  • In the same pan, add 2 tbsp of olive oil and your chopped scallops and red peppers. Cook for 2-3 minutes or until soft, then add the garlic and cook for 1 minute.
  • Add all the spices and cook for 1-2 minutes until fragrant.
  • Add the can of diced tomatoes and stir. Reduce heat to low-medium and cook for 10-15 minutes, stirring every couple minutes.
  • Add maple syrup, salt, and pepper and stir. Place the scallops into the shakshuka a couple inches apart from eachother. Cook for 5 more minutes to reheat the scallops.
  • Scoop into shallow bowls, top with fresh parsley, and serve with a crusty white bread.


Shakshuka is a great recipe for squeezing in extra vegetables. I love grating in carrots or adding in chopped spinach or broccoli. Great creative!
Keyword Dinner, Mediterranean, Spicy