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Seared Scallops with Preserved Lemon-Caper Salsa Verde

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via Eye-swoon

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.

View Full Recipe at eye-swoon.com

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