Seared Scallops with Salsa Verde and Asparagus

By Joelene

Ingredients

• 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

Preparation

Step 1

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.