Moroccan Seafood

Serves 6


A high protein seafood stew with a spicy Moroccan twist! Serve with my Saffron Quinoa Pilaf with Almonds, Dried Apricots and Spinach.

What You’ll Need:

A Braising Pan with Lid

Measuring Cups & Spoons

A Sharp Kitchen Knife

A Wooden Spoon

A Serving Platter



1 LB Sea Scallops, Sliced in Half

1 LB Wild Shrimp, Sliced in Half

3 Tbsp Harissa Infused Olive Oil

2 Cups Tomatoes, Chopped

2 Large Onions, Sliced

1/2 Cup Green or Black Olives, Sliced

2 Preserved Lemons, Chopped, Seeds Removed

1/3 Cup Cilantro, Chopped

1/3 Cup Parsley, Chopped

1 Tbsp Garlic, Minced

1 Tsp Organic Cumin

1 Tsp Turmeric

1 Tsp Ginger

Pinch Organic Saffron

1 Tsp Sea Salt

Fresh Ground Pepper to Personal Taste


How To Put It Together:

1) Preheat the pan over medium-high heat. Add the Harissa infused olive oil and swirl it around the pan. Add onions; sautee until opaque. Add the cumin, turmeric and ginger to the pan, stirring them to bring out their fragrance; Add the shrimp and scallops ,stir them around the pan; add the tomatoes, stir in the garlic, saffron, (optional) cilantro, (optional) parsley, black olives and preserved lemons. Cover the pan, reduce the heat to low and simmer for about 5 – 7 minutes.
2) Serve and enjoy!

Nina’s Tasty Tip:

This dish can be made with chicken, beef or lamb.


241 Calories
29 grams of Protein
12 grams of Total Carbohydrates
2 grams of Sugar
3 grams of Fiber
9 grams of Total Fat
1 gram of Saturated Fat
0 grams of Trans Fat
138 mg of Cholesterol
664 mg of Sodium
91% RDA Vitamin K
77% RDA Vitamin C
65% RDA Selenium
35% RDA Phosphorus
33% RDA Vitamin B12
28% RDA Vitamin D
28% RDA Sodium
22% RDA Magnesium
21% RDA Vitamin A
20% RDA Copper
18% RDA Iron
18% RDA Potassium
17% RDA Niacin
16% RDA Vitamin B6
16% RDA Manganese
12% RDA Vitamin E
12% RDA Zinc
10% RDA Calcium
• Glycemic load: 5