Seared Scallops with Green Olive Chimichurri
In our Mediterranean twist on chimichurri, the classic Argentinean condiment, we toss some Castelvetrano olives into the mix. This bright and briny sauce pairs perfectly with the sweet, nutty notes of sea scallops. Add them to a buttery risotto or lemony spaghetti, or serve with roasted seasonal vegetables alongside. Try to purchase scallops on the larger side, as they’re more likely to be tender and will brown at the same rate as the inside cooks. That way, they won’t overcook and will have a smooth, buttery texture, rather than a chewy one.
Ingredients:
- 1 lb. (500 g) sea scallops (about 12 medium), side muscle removed, scallops rinsed and patted dry
- Kosher salt and freshly ground pepper
- 1/2 cup (5 oz./155 g) pitted Castelvetrano olives, minced
- 1 bunch green onions, white and light green portions, finely chopped
- Leaves and tender stems from 1/2 bunch fresh flat-leaf parsley (about 1 cup/1 oz./30 g), minced
- 1 Tbs. grated lemon zest
- 1 garlic clove, minced
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
- 2 Tbs. dry white wine or champagne vinegar
- 3 Tbs. canola oil
Directions:
Place the scallops on a baking sheet or a large plate and let stand at room temperature for 15 minutes. Season lightly on both sides with salt.
Meanwhile, in a bowl, stir together the olives, green onions, parsley, lemon zest and garlic. Add the olive oil, vinegar, 2 teaspoons salt and a couple of generous grindings of pepper and stir until combined. Set the chimichurri aside.
On a large griddle or in a nonstick fry pan over medium-high heat, warm the canola oil. Working in two batches to prevent crowding, add the scallops, spacing them at least 2 inches (5 cm) apart, and cook, without touching or moving them, until nicely grill-marked or a deep golden crust forms, 1 to 2 minutes. Turn the scallops and cook until opaque throughout, about 1 minute. Transfer to a plate and top with the chimichurri and a few grindings of pepper. Serve immediately. Serves 2.
Williams Sonoma Test Kitchen
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