Seared Scallops with Salsa Verde
- 1/3 cup coarsly chopped parsley
- Grated zest of 1 lemon, plus juice to taste
- 1 fat clove garlic, minced
- 1 tablespoon capers, drained, rinsed, and coarsley chopped
- 1/2 teaspoon salt, or more to taste
- black pepper to taste
- 1/2 cup olive oil, plus more for coating the pan
- 1 pound scallops, dried well and seasoned with salt and pepper
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Coarsly chopped parsley (1/3 cup)
- Garlic (1 fat clove)
- Lemon, zest of (1)
- Seafood
- Scallops (1 pound)
- Condiments
- Capers (1 tablespoon)
- Cooking & Baking
- Black pepper (1)
- Olive oil (1/2 cup)
- Salt (1/2 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 6, 2012 (11 months ago).
174 people saved this recipe.
