Panfried Scallops with Salsa Verde
2 cups lightly packed fresh flat-leaf parsley leaves
2 imported Italian or Spanish anchovy fillets
1 clove garlic, coarsely chopped
1/2 cup fresh bread crumbs
1 Tbs. capers, rinsed and drained
Fine sea salt and freshly ground black pepper
1 Tbs. red wine vinegar
1/2 cup extra-virgin olive oil, plus 2 Tbs.
1 cup unbleached all-purpose flour
1 lb. sea scallops, small side muscles removed
In a food processor, combine the parsley, anchovies, garlic, bread crumbs, capers, 1/2 teaspoon salt and a generous grinding of pepper. Pulse briefly to combine. Sprinkle in the vinegar and pulse again. With the motor running, drizzle in the 1/2 cup olive oil and process until smooth. Scrape the sauce into a bowl.
Put the flour in a shallow bowl. Pat the scallops dry with paper towels and dredge lightly in the flour, shaking off the excess. In a large fry pan, heat the 2 tablespoons olive oil over medium heat. Arrange the scallops in the pan and sprinkle with a little salt and pepper. Sauté until nicely browned on the bottom, 2 to 3 minutes. Turn carefully and sauté until browned on the second side and opaque almost all the way through but still tender, 2 to 3 minutes longer.
Using a wide spatula, gently transfer the scallops to a serving platter and spoon some of the salsa verde over them. Serve, passing additional sauce at the table. Serves 4.
Find more delicious recipes starring scallops — seared, sautéed, baked or grilled, the sweet, delicate shellfish are sure to please.