Seared Scallops with Salsa Verde and Asparagus

Seared Scallops with Salsa Verde and Asparagus

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.

Prep: 10 minutes Cook: 5 minutes
Serves: 4 Save

Ingredients (14)

  • ¼ cup Chopped Basil
  • ¼ cup Chopped Flat Leaf Parsley
  • ¼ cup Extra Virgin Olive Oil
  • 1 T Capers
  • 1 T Chopped Shallot
  • 1 tsp Dijon Mustard
  • ½ tsp Lemon Zest
  • ¼ tsp Anchovy Paste
  • ¼ tsp Freshly Ground Black Pepper
  • ¼ tsp Sugar
  • 1¼ lb Sea Scallops
  • 4 tsp Vegetable Oil
  • ¼ tsp Salt
  • ½ lb Asparagus


  1. Combine basil and next 9 ingredients (basil through sugar) in a small bowl; set aside.
  2. 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.