If you’re craving a dish that perfectly balances the luxurious, delicate flavor of seafood with a bright, herbaceous kick, you’re in for a treat with this Pan Seared Scallops with Salsa Verde Recipe. Each scallop is seared to golden perfection, boasting a caramelized crust that gives way to tender, juicy interiors. The vibrant salsa verde adds a fresh burst of color and zest, infusing every bite with garlicky, lemony goodness and a touch of green herbs. This recipe is simplicity at its best, letting quality ingredients shine through in an effortless yet impressive way that can elevate any weeknight dinner or special occasion.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward ingredients, each chosen to enhance the natural sweetness of the scallops and the boldness of the salsa verde. With just a few pantry staples and fresh herbs, you’ll build layers of flavor and a wonderful texture contrast.
- 12 large sea scallops: Look for dry-packed scallops for best searing results without excess water.
- 1/2 tsp kosher salt: Enhances the scallops’ natural sweetness, seasoning them perfectly.
- 1/4 tsp ground black pepper: Adds a gentle spice to balance the flavors.
- 1 Tbsp olive oil: For the searing process to get that perfect crispy crust on the scallops.
- 1 Tbsp unsalted butter: Introduces a rich, creamy depth during cooking to marry the flavors.
- 1/3 cup olive oil: The base of the salsa verde, providing silkiness and richness.
- 2 cloves garlic (finely minced): Brings a punch of aromatic flavor that wakes up the sauce.
- 5-6 small scallions (white parts only, minced): Adds a mild onion sweetness and crunch to the salsa verde.
- 1 cup parsley (chopped): The star herb that creates the bright green color and herbal freshness.
- 1/4 tsp kosher salt: Balances the salsa’s flavors without overpowering.
- 1/8 tsp ground black pepper: Provides subtle heat to the salsa verde.
- Zest of one lemon: Infuses a vibrant citrus aroma and flavor into the salsa.
- Juice of one lemon: Adds tang and brightness that lifts the entire dish.
How to Make Pan Seared Scallops with Salsa Verde Recipe
Step 1: Prepare the Scallops
Start by gently patting your scallops dry with paper towels; this step is crucial for achieving that coveted golden crust. Season both sides evenly with kosher salt and ground black pepper. Keeping the scallops dry ensures they sear instead of steam when they hit the hot pan.
Step 2: Make the Salsa Verde
In a small bowl, combine the minced garlic, scallions, and chopped parsley. Add the olive oil, lemon zest, lemon juice, salt, and pepper, stirring until everything is well incorporated. This bright, herbaceous sauce will complement and contrast the richness of the scallops beautifully.
Step 3: Sear the Scallops
Heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering hot, carefully place the scallops in the pan, ensuring they do not overcrowd. Sear for about 2 minutes on one side, without moving them, until a golden crust forms. Flip the scallops, add the butter, and cook for another 1-2 minutes while spooning the melted butter over the scallops for extra flavor and moisture.
Step 4: Plate and Dress
Remove the scallops from the pan and plate them immediately to preserve their juiciness. Spoon a generous amount of salsa verde over each scallop or serve it alongside for dipping, letting the fresh herb notes shine alongside the perfectly seared seafood.
How to Serve Pan Seared Scallops with Salsa Verde Recipe
Garnishes
A few fresh herb sprigs like parsley or microgreens add an inviting pop of green and extra freshness on top. A thin lemon wedge or twist also brightens up presentation while offering a squeezable citrus finish.
Side Dishes
Serve these scallops with creamy risotto, buttery mashed potatoes, or a light arugula salad with shaved fennel for a balanced meal. Steamed asparagus or roasted baby carrots also pair beautifully, adding vibrant color and variety.
Creative Ways to Present
For a dinner party, arrange the scallops atop individual spoons or small plates with a drizzle of salsa verde for elegant bites. Alternatively, place them on a bed of quinoa or couscous dressed lightly in lemon and herbs for a more substantial presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the scallops and salsa verde separately in airtight containers in the refrigerator. The scallops are best enjoyed within 24 hours to maintain their texture and flavor.
Freezing
While fresh scallops are ideal, you can freeze cooked scallops if necessary. Place the cooled scallops in a single layer on a tray, freeze until solid, then transfer to a freezer-safe container. Salsa verde is best made fresh, so avoid freezing the sauce.
Reheating
Reheat scallops gently in a warm skillet with a touch of butter over low heat to avoid overcooking. Avoid microwave reheating as it can easily make scallops rubbery. Add fresh salsa verde after reheating to brighten the dish again.
FAQs
Can I use frozen scallops for this Pan Seared Scallops with Salsa Verde Recipe?
Yes, but be sure to fully thaw and pat them dry to remove excess moisture so you get a nice sear rather than steaming.
What can I substitute for parsley in the salsa verde?
Cilantro or basil can be used for a different twist, though parsley’s clean, fresh flavor is ideal for balancing the lemon and garlic.
How do I know when scallops are done?
Look for a golden-brown crust and a slightly opaque center; overcooking will make scallops tough, so keep cooking time short.
Can I prepare the salsa verde in advance?
Absolutely! The salsa verde can be made a few hours ahead and refrigerated, which actually helps the flavors meld nicely.
What type of pan is best for searing scallops?
A heavy-bottomed skillet like cast iron or stainless steel works best to retain heat and create a perfect crust.
Final Thoughts
There’s something truly special about this Pan Seared Scallops with Salsa Verde Recipe—it’s quick, stunning, and packed with flavor that feels fancy without fuss. I hope you’ll give it a try soon and experience how this simple combination can transform your next seafood meal into a memorable delight for your taste buds and your friends or family gathered around your table.
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Pan Seared Scallops with Salsa Verde Recipe
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Pan Seared Scallops with Salsa Verde recipe features tender, perfectly seared sea scallops paired with a vibrant, tangy parsley salsa verde that brightens every bite. Quick to prepare with simple, fresh ingredients, it’s an elegant dish ideal for a sophisticated weeknight dinner or special occasion.
Ingredients
Scallops
- 12 large sea scallops
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Salsa Verde
- 1/3 cup olive oil
- 2 cloves garlic, finely minced
- 5–6 small scallions (white parts only), minced
- 1 cup parsley, chopped
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- zest of one lemon
- juice of one lemon
Instructions
- Prepare the scallops: Pat the scallops dry thoroughly with paper towels to ensure a good sear. Season both sides evenly with kosher salt and ground black pepper.
- Make the salsa verde: In a small bowl, combine the olive oil, finely minced garlic, minced scallions, chopped parsley, kosher salt, black pepper, lemon zest, and lemon juice. Mix well and set aside to allow flavors to meld.
- Heat the pan: Place a large skillet or frying pan over medium-high heat and add 1 tablespoon olive oil. Allow the oil to heat until shimmering but not smoking.
- Sear the scallops: Add the scallops to the hot pan, spacing them apart to avoid steaming. Cook for about 2 minutes without moving them to develop a golden crust.
- Flip and add butter: Turn the scallops over carefully using tongs. Add 1 tablespoon of unsalted butter to the pan and cook for another 2 minutes while spooning the melted butter over the scallops for extra flavor and moisture.
- Finish and plate: Remove scallops from the pan once they are opaque and firm to the touch. Spoon the prepared salsa verde generously over the scallops and serve immediately.
Notes
- Ensure scallops are dry before searing to get a proper crust.
- Use a hot pan to avoid overcooking and achieve a golden brown finish.
- Salsa verde can be prepared ahead and refrigerated for up to 24 hours for flavors to develop more deeply.
- Serve with crusty bread or over a bed of lightly dressed greens for a complete meal.
- Do not overcrowd the pan to maintain high heat and caramelization.
