Seared Scallops with Lemony Salsa Verde
Perfectly seared scallops topped with a bright, flavorful herb sauce.
Recipe adapted from Bon Appétit
Recipe adapted from Bon Appétit
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Seared Scallops with Lemony Salsa Verde
Prep Time5 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 tablespoon butter, divided
1 tablespoon olive oil
16 ounces dry large sea scallops
Salt, to taste
Pepper, to taste
FOR THE SALSA VERDE: 1/2 lemon (with peel), seeded and chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt
Freshly ground black pepper
1 cup olive oil
3/4 cup finely chopped fresh parsley
1/2 cup finely chopped fresh cilantro
1/4 cup chopped fresh chives
Fresh lemon juice (optional)
Directions
- TO MAKE THE SCALLOPS: 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.
- TO MAKE THE SALSA VERDE: 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.
5 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.99 was $13.59$0.77/oz
Fresh Wild Caught Sea Scallops 20-30 CT, 1 Pound
Deal
$39.99/lb was $44.99/lb$39.99/lb
Alessi Sea Salt, 2.83 Ounce
$3.59$1.27/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce
Deal
$12.99 was $13.59$0.77/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Fresh Cilantro Bunch, 1 Each
$1.99
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Directions
- TO MAKE THE SCALLOPS: 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.
- TO MAKE THE SALSA VERDE: 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.