Prep time 10 min cook time 5 min
Succullent scallops with the tang of lemony. salsa verde is the perfect starter or light dinner dish.
I caught on to sea scallops late in life when I moved to the US East Coast and all the pity for having missed out for so long. I can’t think of any sea food that has such a rich blend of sweet creaminess and the taste of fresh sea water – prepped, cooked and plated in 15 minutes!
Like prawns, sea scallops need very little cooking. Searing for a couple of minutes each side will do it.
they come in all sizes and when you go to your fishmonger you may see a sign that grades scallops as 10 or 20 count – that is the number of scallops that make up a pound in weight. So the smaller the count number the larger the scallops.
Served on a bed of saffron mash potatoes and a dribble of fresh lemony salsa verde and you are set for either a delicious main course or starter.
Seared Sea Scallops With Lemony Salsa Verde
by
Derek Farwagi
Equipment
- 8" non-stick frying pan
Ingredients
Sallops (use 10-15 count size)
- For a main course allow 5-6 scallops per portion or three scallops per portion as a starter course.
For the sauce (as a main course for two).
- A handfull each of cilantro and italian parsley
- A tablespoon of capers
- Half a thin skinned lemon. if the skin is thick, zest the peel and then remove the pith before chopping the flesh.
- A clove of garlic, mashed
- A tablespoon of olive oil
- Salt to taste
Instructions
The sauce
- Remove leaves from the cilantro and parsley and chop them finely and place in a bowl.
- Chop the capers and mix in with the cilantro and parsley.
- Blend in a squeezed garlic clove into the mixture.
- Finely chop half lemon including the peel and add the pulp mixture and juice to the herbs. (See note above if peel is thick).
- Mix in olive olive oil till you get a smooth runny paste (like a pesto sauce).
- Salt to taste and set aside.
The scallops.
- Preheat an oiled cast iron skillet or non stick pan over medium high heat.
- Pat the scallops dry and season both sides with salt and pepper.
- When the pan is hot, drop in your scallops and sear them undisturbed for 2 minutes. Flip them over and sear them again undisturbed for two minutes.
- Plate them while hot and drizzle some of the sauce on each scallop keeping any extra on the side.
- Serve with saffron mash potatoes
SHARE THIS RECIPE WITH FRIENDS
GET INSPIRED. SUBSCRIBE NOW.