You are here: Home » Recipes » Seared Scallops with Salsa Verde and Asparagus Seared Scallops with Salsa Verde and Asparagus Recipe by Laraine PerriKitchen Tested Yield 4 servings Prep 10 minutes Cook 5 minutes Bright salsa verde tames rich, buttery scallops. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail This robust salsa verde is the Italian kind, made with fresh herbs and capers. A nip of sugar helps the scallops caramelize. Ingredients 1/4 cup finely chopped fresh basil1/4 cup finely chopped flat-leaf parsley1/4 cup extra-virgin olive oil1 tablespoon capers, drained and minced1 tablespoon finely chopped shallots1 teaspoon Dijon mustard1/2 teaspoon finely grated lemon zest1/4 teaspoon anchovy paste1/4 teaspoon freshly ground black pepper1/8 teaspoon sugar1 1/4 pounds large sea scallops 4 teaspoons vegetable oil1/4 teaspoon salt1/2 pound asparagus, trimmed and cooked Instructions 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.