Recipes Mains:

Seared Scallops with Preserved Lemon-Caper Salsa Verde

Athena Calderone
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 (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)

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.

 

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