moroccan spiced scallops with whipped feta, green harissa, and naan toasts {+ a Mina Harissa GIVEAWAY! **CLOSED**}

moroccan spiced scallops with whipped feta, green harissa, and naan toasts

The first day of spring is tomorrow.

As in less than 24 hours we can mentally say goodbye to Old Man Winter. Hooray!

Of course, since Old Man Winter winters in Colorado, sometimes he gets deep into the giggle juice and likes to stay after last call. Last year he made an appearance mid-May and it made me want to punch a puppy. No girl should have to put on snow boots after a fresh pedicure. Am I right?

So, tomorrow, even if it snows nine inches, my mind is gearing up for spring. I can’t wait to wear maxi-dresses, sip fruity cocktails, hike outside, and eat brunch on the patio. Oh, and speaking of brunch, can we please talk about these Moroccan spiced scallops with whipped feta, green harissa, and naan toasts?

naan toasts

I have never been to Morocco, but it’s on the bucket list. I can only imagine all of the exotic spices you can pick up at the local street market. And one spice in particular, harissa. Have you heard of harissa? If you haven’t, it’s basically the North African version of American hot sauce. Usually made of red peppers or green peppers, oil, and other spices. I first heard of it when Mr. B went to Libya!

Anyways, harissa has been around for a long time, but is just now making waves onto the American palate. So, when I was contacted by Mina Harissa (a family owned business that started making bottled harissa) to share their story and to create a recipe showcasing their amazing product, I was all over it.

mina harissa

Mina, who grew up in Morocco, started cooking when she was young. Fueled by her culinary passion and the need to share her cultural heritage, Mina decided to create a way to bottle the flavors of Morocco and make her own version of harissa. There are three flavors available; red mild & spicy, and green spicy which is what I topped these beautiful golden scallops with.

But the spicy fun doesn’t stop there! The wonderful folks over at Mina Harissa want to give away a package to one lucky reader!

****CLOSED! Congrats to Eileen!!***To enter the giveaway, leave a comment below telling me, what you would put harissa on?

***Giveaway details: this giveaway will run from Wednesday March 19th to Saturday March 22nd 11:59pm MST and only open to US residents. One winner will be chosen using the random generator. The winner will be emailed and will have 48 hours to respond. If the winner doesn’t respond within that time frame another winner will be chosen.***

Make sure and check out the Mina Harissa website for more ideas/recipes, or on Twitter and Facebook!

***Disclosure: I was compensated by Mina Harissa for this post. As always, all opinions expressed are 100% my own.***

moroccan spiced scallops with whipped feta, green harissa, and naan toasts

Moroccan Spiced Scallops with Whipped Feta, Green Harissa, and Naan Toasts

Yield: Makes 10 toasts

Prep Time: 15 minutes

Cook Time: 20 minutes


10 scallops, patted dry
2 teaspoons cumin
1.5 teaspoons coriander
1/2 teaspoon cinnamon
2 tablespoons olive oil
1 cup feta crumbles, room temperature
1/2 cup cream cheese, room temperature
splash of heavy cream
1 cup Mina Green Harissa
2 packages Whole Wheat Naan
Radish, sliced thinly, garnish
salt and pepper to taste


Preheat oven to 400 degrees.

In a bowl, combine cumin, coriander, cinnamon, and s&p. Place scallops in bowl and cover with spices. Preheat skillet to medium-high heat. Add olive oil and place about 5 scallops in the pan. Sear on the first side for about a minute or two. Flip and saute for another minute. Remove from pan and set aside. Repeat process with remaining 5 scallops.

In a food processor, place feta crumbles, cream cheese, and a splash of cream. Pulse until smooth and creamy set aside.

Spray a baking sheet with non-stick cooking spray. Using a 2 inch-biscuit cutter, cut out 5 rounds on the Naan bread. Repeat with second bread. Place Naan rounds on baking sheet, drizzle tops with olive oil, and s&p. Bake for about 7 minutes or until golden brown. Remove from oven to cool slightly.

to serve: Spread some of the whipped feta on top of the Naan toast. Then top the whipped feta with some green harissa and place a scallop on top. garnish with a radish.

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45 Responses to “moroccan spiced scallops with whipped feta, green harissa, and naan toasts {+ a Mina Harissa GIVEAWAY! **CLOSED**}”

  1. #
    Liz @ The Lemon Bowl — March 19, 2014 at 12:48

    You are speaking my language!! I visited Morocco in 2001 and you are bringing back great memories!

  2. #
    Meagan @ A Zesty Bite — March 19, 2014 at 12:49

    I’ve never used harissa so I would test it out on EVERYTHING! Love these scallop bites.

  3. #
    Tieghan — March 19, 2014 at 13:02

    I love everything about these. Harissa has been my best bud lately!

  4. #
    Erika — March 19, 2014 at 13:18

    Love this.. all the flavors and spices sound amazing!

  5. #
    claire @ the realistic nutritionist — March 19, 2014 at 13:26

    these look DELICIOUS!!!

  6. #
    Megan — March 19, 2014 at 13:51

    I would try it on everything!! I’ve been wanting to try Harissa for a long time!

  7. #
    Cori — March 19, 2014 at 14:19

    I’ve never had it, I think I would try it on chicken to be safe first and know where to go from there!

  8. #
    Mina — March 19, 2014 at 14:30

    Hi Lauren, I love what you’ve created with our harissa… It looks SO good! can’t wait to try this recipe.

  9. #
    julia — March 19, 2014 at 14:35

    I LOVE harissa! I had a dish at a restaurant last month where they roasted vegetables with harissa in it and it was just amazing! Love this seafood dish using it–great idea.

  10. #
    Noreen — March 19, 2014 at 14:38

    I love harissa with grilled chicken or lamb, but I want to make this scallop recipe ASAP!

  11. #
    Jessica @ A Kitchen Addiction — March 19, 2014 at 16:26

    Love everything about these little bites!

  12. #
    Eileen — March 19, 2014 at 18:08

    These scallops sound so amazing! I had actually forgotten about whipped feta (perhaps because I live with a feta-hater…) but now I’m going to have to go make some very soon. I would put harissa on a million things–grilled cheese sandwiches, mixed with yogurt as a dip or sauce for roasted veg, or in spoonfuls on top of bowls of soup. It’s all good. :) Thanks for the giveaway opportunity!

  13. #
    Jeff — March 19, 2014 at 19:03

    I’m still in search of finding the elusive Harissa in stores. Any tips? I’ve been wanting to use it to as a little zing to a Greek-inspired meal…

  14. #
    Dana — March 19, 2014 at 19:04

    sweet potatoes with goat or feta

  15. #
    Georgia @ The Comfort of Cooking — March 19, 2014 at 19:57

    These little scallop bites look so scrumptious, Lauren! I want them all up in my next fancy party!

  16. #
    Joanne — March 20, 2014 at 02:45

    Honestly, I put harissa on EVERYTHING but lately I’m obsessed with the idea of it in grilled cheese!

  17. #
    Megan {Country cleaver} — March 20, 2014 at 03:32

    Scrum-diddly-ump-TIOUS DUDE-arino!!

  18. #
    Lauren — March 20, 2014 at 04:18

    So many new and exciting flavors!

  19. #
    Linda K. — March 20, 2014 at 12:43

    I don’t know! I’ve never tried it before. I think I’d start with crackers and go from there!

  20. #
    Nicole — March 20, 2014 at 13:46

    Chicken, potatoes, cauliflower, the list goes on….

  21. #
    Julia — March 20, 2014 at 14:44

    I need this harissaaaaaaaaa!! Seriously! Those scallops look insane, lady! I just want to pop one after the other in my mouth and make dinner out of an appetizer. So delicious!

  22. #
    Courtney @ Neighborfood — March 20, 2014 at 16:27

    I love harissa but can never find it in stores. I’d probably use it to make a spicy, creamy pasta dish.

  23. #
    Sarah S — March 20, 2014 at 16:49

    Those scallops look delicious. If I won, I would make delicious grilled flank steak with a chimichurri using the harissa for spice.

  24. #
    Christine @ Cooking with Cakes — March 20, 2014 at 16:50

    these scallops are everything!! they look so delicious, and I esp love how you served them! think this could work well with goat cheese as a sub for feta?

  25. #
    Kim Porter — March 20, 2014 at 17:43

    I think a better question would be, what won’t I put harissa on? Delicious stuff, right there. Can’t wait to try those scallops! :)

  26. #
    Mary — March 20, 2014 at 18:20

    I have SO many recipes that call for Harissa and it is hard to come by around here. Regardless of whether or not I win, I’m happy to have found out about this product! Love your blog, btw!! Thanks for posting yet another yummy recipe!

  27. #
    Sarah — March 20, 2014 at 23:18

    I would put harissa on an egg sandwich or bake it into a flatbread!

  28. #
    MAryB — March 20, 2014 at 23:44

    I love harissa – especially on appetizers of all sorts. Can’t wait to try this recipe. It is great with chicken, too.

  29. #
    Bianca — March 22, 2014 at 03:13

    i’ve never tried harissa actually!

  30. #
    mysweetiepiepie — March 22, 2014 at 16:27

    I’d put it on sandwiches.

  31. #
    Kristi Wentz — March 22, 2014 at 16:30

    I would put it on my steak and chicken! Looks delicious.

  32. #
    Sarah Beer — March 22, 2014 at 19:21

    Grilled Harissa Lamb Chops………. mmmmmmmmmmm :)

  33. #
    Sandy Headtke — March 22, 2014 at 23:27

    I would use on grilled talapia

  34. #
    Kristen D. — March 23, 2014 at 00:06

    I’d put harissa on top of some runny poached eggs and avocado toast! Great post!

  35. #
    Breege — April 24, 2014 at 18:15

    Green harissa??? Yum! Can’t wait to try. I love harissa!

  36. #
    Julianne — May 23, 2014 at 13:44

    Harissa is my new fav condiment. Came across this recipe and love it. Also happy to find there’s green harissa. Have to try it. Thanks for the harissa recipes!

  37. #
    Krista G — June 17, 2014 at 13:26

    Moroccan spiced scallops with harissa… Now that’s amazing. Making this for my husband. We just got into harissa. No more sriracha!

  38. #
    Barbie — December 30, 2014 at 16:45

    Loving this harissa scallops recipe. I tired it with mina red harissa. Turned out amazing! Thanks : )

  39. #
    Hannah — January 13, 2015 at 19:28

    Scallops and harissa… Great idea. Never tried green harissa but I think I might have to buy a jar just to make this recipe. If I can’t find scallops can I try with shrimp? Loving harissa right now!

  40. #
    Alison — March 7, 2015 at 10:30

    Thanks for this scrumptious harissa dish. I’m making it with shrimp. Shrimp with green harissa, whipped feta and toasted country bread. Harissa rocks.

  41. #
    Jema — August 18, 2015 at 13:29

    Can’t get enough of harissa at the moment. Great recipe. Making this with red harissa. Hopefully it comes out just as good as yours.

  42. #
    Chris — August 25, 2015 at 10:57

    These scallops and harissa bites look great. Just got into harissa and I can’t keep my hands off the jar. Can’t wait to make this.I’m going to try it with lump crab and the harissa I have which isn’t green but I’m sure it will work. Thanks!

  43. #
    vanessa — September 14, 2015 at 14:33

    Scallops with green harissa? Wow… Want to try this harissa. Looks tasty. Never tried green harissa but I’ll be ordering it soon. Cool recipe.

  44. #
    Ellen — November 17, 2015 at 10:02

    This harissa scallops dish looks delicious!Thanks for the recipe. I’m putting harissa on everything now!

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