Seared Scallops with Salsa Verde

Name: Seared Scallops with Salsa Verde
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings black pepper to taste; 1 Tbsp capers, drained, rinsed, and coarsley chopped; 1 fat clove garlic, minced; 1 Grated zest of lemon, plus juice to taste; 118 milliliters olive oil, plus more for coating the pan; 79 milliliters coarsly chopped parsley; 1 teaspoons salt, or more to taste; 454 grams scallops, dried well and seasoned with salt and pepper

The recipe Seared Scallops with Salsa Verde could satisfy your Mexican craving in around 25 minutes. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 321 calories, 14g of protein, and 28g of fat per serving. Head to the store and pick up pepper, capers, salt, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

In a small bowl, combine the parsley, lemon zest, garlic, capers, salt, pepper, and olive oil. Stir well to combine and taste for seasoning. Allow to sit at room temperature for at least 15 minutes to allow the flavors to meld.

Ingredients you will need

Lemon Zest

Olive Oil

Seasoning

Parsley

Capers

Garlic

Pepper

Salt

Equipment you will use

Bowl

In the meantime, coat the bottom of a heavy skillet with olive oil. Making sure the scallops are dry, carefully add them in a single layer well-spaced (too close together and they're prone to steam and not develop a good crust). Cook until golden on both sides, 2-3 minutes each side.

Ingredients you will need

Olive Oil

Scallops

Crust

Equipment you will use

Frying Pan

Serve the scallops immediately with the salsa verde spooned over it.

Ingredients you will need

Salsa Verde

Scallops

Equipment

Bowl

Frying Pan

Ingredients

Servings:

4servings

black pepper to taste 1Tbsp

capers, drained, rinsed, and coarsley chopped 1

fat clove garlic, minced 1

Grated zest of lemon, plus juice to taste 118milliliters

olive oil, plus more for coating the pan 79milliliters

coarsly chopped parsley 1teaspoons

salt, or more to taste 454grams

scallops, dried well and seasoned with salt and pepper

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well 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 Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.