Panfried Scallops with Salsa Verde
Sea scallops have a mild, slightly sweet flavor that pairs perfectly with a piquant salsa verde. Take care not to overcook the scallops, which can toughen if exposed to heat for too long.
- 2 cups (2 oz./60 g) lightly packed fresh flat-leaf parsley leaves
- 2 imported Italian or Spanish anchovy fillets
- 1 garlic clove, coarsely chopped
- 1/2 cup (1 oz./30 g) fresh bread crumbs
- 1 Tbs. capers, rinsed and drained
- Fine sea salt and freshly ground pepper
- 1 Tbs. red wine vinegar
- 1/2 cup (4 fl. oz./125 ml) plus 2 Tbs. extra-virgin olive oil
- 1 cup (5 oz./155 g) unbleached all-purpose flour
- 1 lb. (500 g) sea scallops
In a food processor, combine the parsley, anchovies, garlic, bread crumbs, capers, 1/2 tsp. 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 (4 fl. oz./125 ml) 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 Tbs. 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.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)