Scallops with Salsa Verde

Ingredients

For the Scallops

• 12 large sea scallops, patted dry

• Salt & black pepper, to taste

• 2 tbsp olive oil

• 1 tbsp butter

For the Salsa Verde

• 1 cup fresh parsley leaves

• 1/2 cup fresh cilantro leaves

• 2 tbsp capers, drained

• 1 garlic clove

• 1/4 cup olive oil

• 1 tbsp lemon juice

• Salt & pepper, to taste

Instructions

1. Make salsa verde: In a blender or food processor, combine parsley, cilantro, capers, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth. Adjust seasoning if needed. Set aside.

2. Prepare scallops: Pat scallops completely dry to ensure a good sear. Season with salt and pepper.

3. Sear scallops: Heat olive oil and butter in a skillet over medium-high heat. Add scallops, making sure not to overcrowd the pan. Sear 2–3 minutes per side until golden brown and just opaque in the center.

4. Serve: Plate scallops and spoon salsa verde over the top. Serve immediately with a side of roasted vegetables, risotto, or crusty bread.