Seared Scallops with Salsa Verde and Asparagus
- Yield 4 servings
- Prep 10 minutes
- Cook 5 minutes
Bright salsa verde tames rich, buttery scallops.
This robust salsa verde is the Italian kind, made with fresh herbs and capers. A nip of sugar helps the scallops caramelize.
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1 tablespoon capers, drained and minced
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon anchovy paste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon sugar
- 1 1/4 pounds large sea scallops
- 4 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/2 pound asparagus, trimmed and cooked
- Combine basil and next 9 ingredients (basil through sugar) in a small bowl; set aside.
- Pat scallops very dry. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Season scallops lightly with salt and a pinch of sugar. When pan is very hot, add half the scallops and cook, undisturbed, 2 minutes. Turn and cook 1 to 2 minutes more, until just opaque in the center. Transfer to a plate, and tent with foil. Repeat with remaining oil and scallops. Transfer to plates and serve with salsa verde and asparagus spears.