SEARED SCALLOPS WITH PRESERVED LEMON-CAPER SALSA VERDE

INGREDIENTS

SERVES 2-4

  • 12 Scallops
  • 1 Tablespoon butter
  • Salt + Pepper
  • 1 cup fresh herbs, roughly chopped (parsley, cilantro, dill, tarragon, chive, mint)
  • 1 preserved lemon, rind thinly sliced (approximately 1 Tablespoon)
  • 1 teaspoon capers
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • Flaky sea salt
  • Fresh cracked pepper
  • ½  Serrano chili, thinly sliced (optional)

METHOD

FOR THE SCALLOPS

Bring scallops to room temperature.  Pat them dry with a paper towel.  Melt butter in a piping hot cast iron pan.  Pace scallops in a single layer, 6 at a time. Sear scallops 2-3 minutes on each side, until golden brown.

FOR THE SALSA VERDE

Combine all ingredients in a bowl. Allow flavors to melt for 5-10 minutes.  Add more olive oil or lemon juice as needed to get a loose consistency. Spoon salsa verde over scallops and finish with serrano chili and fresh lemon zest.

Recipe & photo provided by Athena Calderone - Eyeswoon @eyeswoon