Seared Scallops with Salsa Verde and Asparagus

Seared Scallops with Salsa Verde and Asparagus
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 5 minutes

This robust salsa verde is the Italian kind, made with fresh herbs and capers. A nip of sugar helps the scallops caramelize.


1/4cup finely chopped fresh basil
1/4cup finely chopped flat-leaf parsley
1/4cup extra-virgin olive oil
1tablespoon capers, drained and minced
1tablespoon finely chopped shallots
1teaspoon Dijon mustard
1/2teaspoon finely grated lemon zest
1/4teaspoon anchovy paste
1/4teaspoon freshly ground black pepper
1/8teaspoon sugar
1 1/4pounds large sea scallops
4teaspoons vegetable oil
1/4teaspoon salt
1/2pound asparagus, trimmed and cooked


  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.


Nutritional Info *per serving

  • Calories 300
  • Fat 19g
  • Cholesterol 48mg
  • Sodium 491mg
  • Carbohydrate 6g
  • Fiber 1g
  • Protein 25g