Pan-Seared Scallops with Salsa Verde
Quick, easy and full of flavor. This salsa verde is fresh with hints of spring but the capers give it a salty punch. It is perfect with the delicate scallops but can also stand up to a juicy grilled steak. Serve with corn fritters for a nod to Mexico.
Pan-Seared Scallops with Salsa Verde
Recipe type: Main, Entree
Ingredients
- ⅓ cup coarsely chopped parsley
- Grated zest of 1 lemon, plus juice to taste
- 1 fat clove garlic, minced
- 1 tablespoon capers, drained, rinsed, and coarsely chopped
- ½ teaspoon salt, or more to taste
- black pepper to taste
- ½ cup olive oil, plus more for coating the pan
- 1 pound scallops, dried well and seasoned with salt and pepper
Instructions
- In a small bowl, combine the parsley, lemon zest, garlic, capers, salt, pepper, and olive oil. Stir well to combine and taste for seasoning. Allow to sit at room temperature for at least 15 minutes to allow the flavors to meld.
- In the meantime, coat the bottom of a heavy skillet with olive oil. Making sure the scallops are dry, carefully add them in a single layer well-spaced (too close together and they’re prone to steam and not develop a good crust). Cook until golden on both sides, 2-3 minutes each side.
- Spoon salsa verde on plate and place scallops on top. Serve immediately with Corn Fritters.
Can’t wait to give this a try! Looks totally yummy!
Cheryl, Have you had a chance to try this out? The Salsa Verde is also good with any fish, chicken or even a grill steak. Hope you enjoy!