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Pan Seared Scallops with Salsa Verde

August 5, 2013
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This is a fantastic recipe to entertain with. I made it through the week as my daughter was complaining about missing scallops. I simply seared the scallops in a non-stick pan till golden brown. I also made a delicious sauce with basil, pistachios and capers. The sauce can be used with other meats as well as pasta…

Salsa Verde

  • 1 cup fresh basil, leaves only
  • ½ cup fresh mint, leaves only
  • 1 garlic clove, smashed
  • ¼ cup pistachios, toasted
  • 1 teaspoon Dijon mustard
  • 1 tablespoon capers, drained and rinsed
  • 2 anchovies
  • Zest of one lemon
  • Juice of half a lemon
  • ½ cup extra virgin olive oil

Process all the ingredients together in a food processor. Transfer to a bowl, cover and let sit for an hour or two before serving.

  • 1 to 2 pounds scallops, cleaned
  • Extra virgin olive oil
  • Salt
  • Pepper

Heat some oil to a frying pan on medium high heat. Sear the scallops on high heat for a couple minutes on each side- careful not to over cook. Serve the scallops with the salsa verde and sautéed green beans.

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