Seared Scallops with Salsa Verde and Asparagus

Seared Scallops with Salsa Verde and Asparagus
Seared Scallops with Salsa Verde and Asparagus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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