The Recipes

Seared Scallops with Spring Salsa Verde

This time of year, as the produce becomes vibrant and drool-worthy. It calls for simple cooking that highlights freshness... and help shave off winter inches.

Seared Scallops with Spring Salsa Verde

Serves: 1     Time: 15-20 minutes     Difficulty: Not at all - just don't let the description scare you


- 4 scallops

- 4 cherry tomatoes, halved

- 4 asparagus spears, woody ends removed and cut into 1-in. pieces

- handful of taragon leaves stripped from the stems

- 1 tsp. capers

- 1/2 lemon, zested and juiced

- 1/2 tsp. crushed red pepper

- salt, pepper, olive oil


In a food processor or mortar and pestle, combine the tarragon, capers, red pepper, lemon zest and juice, and 2/4 T. oil. Season with salt and pepper.

Heat 1-2 T. of oil in a pan until shimmering and almost smoking.

While the oil heats, pat the scallops dry with a paper towel. Season them with salt and pepper.

Add the scallops and asparagus to the pan and cook the scallops for 2- 2 1/2 minutes on first side and one minute on the second.

Plate the scallops and scatter the tomatoes and asparagus around the scallops. Spoon the salsa verde over the top.