Seared Scallops with Parsley-Thyme Relish

Name: Seared Scallops with Parsley-Thyme Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 3 Tbsps chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh thyme; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 4 lemon wedges; 1 Tbsp extra-virgin olive oil, divided; 2 teaspoons extra-virgin olive oil; 0 teaspoons salt; 680 grams sea scallops; 59 milliliters finely chopped shallots; 946 milliliters trimmed watercress

Seared Scallops with Parsley-Thyme Relish is a gluten free, primal, and whole 30 recipe with 4 servings. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 88 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have sea scallops, watercress, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare relish, combine first 8 ingredients in a bowl; toss well.

Ingredients you will need

Relish

Equipment you will use

Bowl

To prepare scallops, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle scallops with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Scallops

Pepper

Salt

Add half of scallops to pan; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and scallops. Arrange scallops over watercress; top with relish.

Ingredients you will need

Watercress

Scallops

Relish

Cooking Oil

Equipment you will use

Frying Pan

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 3Tbsps

chopped fresh flat-leaf parsley 1teaspoon

chopped fresh thyme 2Tbsps

fresh lemon juice 1teaspoon

grated lemon rind 4

lemon wedges 1Tbsp

extra-virgin olive oil, divided 2teaspoons

extra-virgin olive oil 0teaspoons

salt 680grams

sea scallops 59milliliters

finely chopped shallots 946milliliters

trimmed watercress

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.