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.