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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

Instructions

  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.
 

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The recipe was originally published as Seared Scallops with Salsa Verde and Asparagus on Relish.com

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