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
Nutrition
Serving: 10Calories: 31kcalCarbohydrates: 1gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 176mgPotassium: 92mgVitamin A: 1IUCalcium: 3mgIron: 1mg
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