Seared Scallops with Persillade
Quick-cooking scallops are topped with a zesty herb topping for easy weeknight elegance.
Servings: 2 to 3
Ingredients
- 3 tablespoons extra virgin olive oil divided use
- 10 to 12 sea scallops side muscle removed and patted very dry
- Fine sea salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped fresh parsley
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice optional
- Pinch crushed red pepper flakes optional
- Cooked polenta for serving
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large skillet set over medium-high heat until shimmering.2 tablespoons extra-virgin olive oil
- Season the scallops with salt and pepper, then add to the skillet, spacing them evenly. Cook without moving for 2-3 minutes, until a deep golden crust forms.10 to 12 sea scallops, Fine sea salt and ground black pepper
- Add the butter and cook for an additional 1-2 minutes, gently turning the scallops and basting with the melted butter, until just opaque in the center. Transfer to a plate.2 tablespoons unsalted butter
- Combine the parsley, garlic, remaining extra virgin olive oil, lemon zest, optional lemon juice, and optional crushed red pepper flakes in a small bowl. Add a pinch of salt and pepper. Stir to form a loose, spoonable mixture.1 tablespoons extra-virgin olive oil, 1/3 cup finely chopped fresh parsley, 2 cloves garlic, 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, Pinch crushed red pepper flakes
- Spoon the persillade over the warm scallops and serve immediately over polenta.Cooked polenta
Notes
- If using frozen scallops, thaw overnight in the refrigerator before using.
