1 small bunch of flat leaf parsley, roughly chopped
1 small bunch of coriander, roughly chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ras el hanout
1 garlic clove, finely chopped
4 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper
To make the chermoula dressing, put the herbs, spices, garlic, lemon juice and oil in a mini chopper or a small food processor bowl and blend until smooth. Season with salt and pepper.
Place the scallops in a large bowl and pour over half of the chermoula dressing. Mix well to coat, then set aside to marinate for 8–10 minutes.
Meanwhile, place the green beans in a basket steamer and lower into a shallow pan of boiling water so that they are not quite touching the surface of the water. Steam for 3–4 minutes or until just tender. Alternatively, cook in an electric steamer. Toss the cooked beans in half of the remaining dressing and set aside.
Arrange the scallops on a baking sheet and slide under a preheated grill for 3–4 minutes until just cooked through, turning occasionally.
Toss the beans with the salad leaves and divide on to serving plates. Top the salad with the grilled scallops. Serve immediately with the remaining dressing on the side.