Scallops with Salsa Verde
| Published: 1st November 2007 13:59 |
Tart with capers and sweet with parsley and olive oil, Salsa Verde is the perfect contrast to sweet new season scallops. Serve with a crisp white wine and lots of crusty bread.
Serves: 2
Preparation Time: 10 minutes
Ingredients
1 Handful parsley
1 Small lemon, grated rind and juice
2 Garlic cloves, crushed
1 tbsp Capers, rinsed
60ml Olive oil
½ tsp Black pepper
8 Scallops, cleaned and removed from their shells
Method
1. Put the parsley, lemon zest, garlic, and capers in a food processor and whiz until it's finely chopped. Add the lemon juice and olive oil, adding more oil if you want a softer-textured salsa. You can also do this with a pestle and mortar which I think gives you a better texture to the sauce, it is easy to over process and end up with mush.
2. Check the seasoning, it might not need salt as the capers can be quite salty.
3. Preheat a griddle pan over a medium-high heat, Brush the scallops with butter and place on the griddle for no more than 1 minute each side, you can check the scallops the same as steak, scallops should be served medium rare or they will be very chewy.
4. Serve 4 scallops drizzled with salsa for a main course or 2 for a starter.
This salsa keeps well for about a week when stored in the fridge. Try serving it with pan-fried fish, pasta or a grilled lamb chop.
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