Seared Scallops with Salsa Verde and Asparagus

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/22/2020

Bright salsa verde tames rich, buttery scallops.

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

Prep: 10 minutes Cook: 5 minutes
Serves: 4 Save

Ingredients (14)

  • 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 pound large sea scallops
  • 4 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 1/2 pound asparagus, trimmed and cooked

Directions

  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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