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
Scale
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.
