Sauteed Scallops with Salsa Verde

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I love, love, LOVE, scallops.  This recipe is so easy and at the same time elegant, you will want to make it over and over again.  It is from “The Art of Simple Food”, a cookbook that is quickly becoming one of my favorites.

 

THE SALSA VERDE

  • 1/3 cup coarsely chopped parsley
  • Grated zest of 1 lemon
  • 1 garlic clove, chopped very fine or pureed
  • 1 tbsp capers
  • ½ tsp kosher salt
  • ½ cup olive oil
  • Black pepper (fresh-ground preferred)

Combine all of the above in a small bowl.  Mix well and taste for salt.  Let the sauce sit for a bit to develop the flavors. 

 

THE SCALLOPS

  • 1 lb sea scallops
  • Kosher salt
  • Black pepper (fresh-ground preferred)
  • Olive Oil

Season the scallops with salt and pepper on both sides.  Heat a pan over high heat.  When the pan becomes hot, pour in enough olive oil to coat the bottom.  Heat the olive oil before you start working with the scallops.  It’s very important to make sure your oil is hot enough.  If not, the scallops will stick to the pan!  These guys are so delicate that if they stick, it will be hard for you to take them off the pan without breaking them up.  Here is a good video that explains how to tell if you oil is hot enough: 

Though the video says to start with a cold pan, I actually heat my pan first and then I put in my oil.

When the oil is hot enough, add the scallops to sear them.  Do not crowd the pan or the scallops will steam!  Just cook the scallops in batches until they are all done.  Below is a good video on how to sear scallops.  When all the scallops are cooked, spoon the salsa verde over them and serve immediately!