Seared Scallops with Lemony Salsa Verde
4 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

Seared Scallops With Lemony Salsa Verde