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)
- 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.
- 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.
- Spoon salsa over scallops and serve.
Recipe adapted from Bon Appétit