Sauteed Scallops with Salsa Verde

1. 1

   Prepare: 1/2 cup Salsa Verde (page 45).

2. 2

   Remove the small muscle (the foot) attached to the side of: 1 pound sea scallops.

3. 3

   Season the scallops with: Salt, Fresh-ground black pepper.

4. 4

   Warm a heavy-bottomed pan over medium-high heat; when hot, pour in: Olive oil to coat the bottom of the pan.

5. 5

   Turn the heat up to high and add the scallops in a single layer.

6. 6

   Dont crowd the pan or they will sweat and not brown.

7. 7

   Cook the scallops for 2 to 3 minutes on each side.

8. 8

   Do this in as many batches as necessary, keeping the cooked scallops warm while you finish.

9. 9

   When all the scallops are cooked, spoon the salsa verde over them and serve immediately.

10. 10

    Use bay scallops instead of sea scallops.

11. 11

    Cook for 3 or 4 minutes, tossing them in the pan as they cook.

12. 12

    Thread the seasoned scallops onto skewers, brush with oil, and grill over a medium-hot fire for 2 to 3 minutes on each side.

No additional tips available.