Seared Scallops with Preserved Lemon-Caper Salsa Verde

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 (approx 1 T)
• 1 teaspoon capers
• ¼ cup extra virgin olive oil
• 1 lemon, juiced
• Flaky sea salt
• Fresh cracked pepper
• ½ Serrano chili, thinly sliced (optional)

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.