Seared Scallops with Salsa Verde
11 months ago

Seared Scallops with Lemony Salsa Verde

Perfectly seared scallops topped with a bright, flavorful herb sauce.

2-4 servings, makes about 1 cup of salsa
Preparation time: 20 minutes


For the scallops:

  • 1 tablespoon butter, divided
  • 1 tablespoon olive oil
  • 16 ounces dry large sea scallops
  • Salt & pepper to taste

For the salsa verde:

  • ½ lemon (with peel), seeded, chopped
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup olive oil
  • ¾ cup finely chopped fresh parsley
  • ½ cup finely chopped fresh cilantro
  • ¼ chopped fresh chives
  • Fresh lemon juice (optional)


1.       Heat a medium nonstick skillet over medium-high heat. Add butter and olive oil. Once hot, add the scallops in a single layer. Season them with salt and pepper and let them sear until brown and crisp, 2 to 4 minutes. Turn the scallops and sear the second side until brown and crisp, another 2 to 4 minutes. Remove from the heat and place scallops on a warmed plate.

2.       Combine lemon, shallot and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Stir in oil, parsley, cilantro and chives. Season with additional salt, pepper and lemon juice, if desired.

3.       Spoon salsa over scallops and serve.


Recipe adapted from Bon Appétit