Scallops With Italian Salsa Verde Recipe

Name: Scallops With Italian Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup loosely packed basil leaves; 1 cup loosely packed mint leaves; 1 cup loosely packed cilantro leaves; 2 tbsp chopped dill; 1 small red onion, chopped; 1 small green pepper, seeded and chopped; 1/2 cup plus 2 tbsp vegetable or olive oil; 2 tbsp lemon juice; 2 tbsp butter; 20 large scallops, with the roe; 1 large tomato, halved, seeded and finely chopped

Servings: persons

1 cup loosely packed basil leaves
1 cup loosely packed mint leaves
1 cup loosely packed cilantro leaves
2 tbsp chopped dill
1 small red onion, chopped
1 small green pepper, seeded and chopped
1/2 cup plus 2 tbsp vegetable or olive oil
2 tbsp lemon juice
2 tbsp butter
20 large scallops, with the roe
1 large tomato, halved, seeded and finely chopped

1
For the salsa verde, process basil, mint, cilantro, dill, onion, green pepper, 1/2 cup of the oil and lemon juice in a food processor until almost smooth. Transfer to a bowl. Cover surface directly with plastic wrap to prevent discoloring. Set aside.
2
Heat the butter and 1 tbsp of the oil in a large skillet on high heat. Add the scallops in 2 batches and cook for 30 seconds on each side or until browned and almost cooked. Transfer to a plate.
3
Spoon 5 small dollops of salsa verde onto each plate. Top each dollop with a scallop and a little more salsa verde. Sprinkle with the tomato and freshly ground black pepper. Serve drizzled with the remaining 1 tbsp oil.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup loosely packed basil leaves, 1 cup loosely packed mint leaves, 1 cup loosely packed cilantro leaves, 2 tbsp chopped dill, and more.

Yes, Scallops With Italian Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallops With Italian Salsa Verde

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