Moroccan-style shrimp with chermoula and white bean salad

Shrimp:

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.

Scallops:

• Pat the scallops dry with a paper towel; season with salt.

In a large frying pan over high heat, warm warm 1 tablespoon of oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.

While the shellfish is cooking, prepare the white bean salad.

• Rinse the white beans. 
• Peel the cucumber if desired and trim the ends; cut the cucumber in half lengthwise, then crosswise on the diagonal into enough thin slices to measure 1 cup [2 cups].
• Cut away the cores from the tomatoes; coarsely chop the tomatoes.
• Coarsely chop the olives. 
• Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both lemons and juice 1 lemon; cut 1 lemon into wedges.]

In a medium bowl, toss together the beans, cucumber, tomatoes, olives, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil; season generously with salt and pepper, adding more lemon juice if desired.