Tuesday, March 31, 2015
The sweet, nutty flavor of sea scallops pairs perfectly with piquant salsa verde in this quick entrée. If you prefer, substitute skate wings for the scallops.
Panfried Scallops with Salsa Verde
2 cups lightly packed fresh flat-leaf parsley leaves
2 imported Italian or Spanish anchovy fillets
1 clove garlic, coarsely chopped
1/2 cup fresh bread crumbs
1 Tbs. capers, rinsed and drained
Fine sea salt and freshly ground black pepper
1 Tbs. red wine vinegar
1/2 cup extra-virgin olive oil, plus 2 Tbs.
1 cup unbleached all-purpose flour
1 lb. sea scallops, small side muscles removed
In a food processor, combine the parsley, anchovies, garlic, bread crumbs, capers, 1/2 teaspoon salt and a generous grinding of pepper. Pulse briefly to combine. Sprinkle in the vinegar and pulse again. With the motor running, drizzle in the 1/2 cup olive oil and process until smooth. Scrape the sauce into a bowl.
Put the flour in a shallow bowl. Pat the scallops dry with paper towels and dredge lightly in the flour, shaking off the excess. In a large fry pan, heat the 2 tablespoons olive oil over medium heat. Arrange the scallops in the pan and sprinkle with a little salt and pepper. Sauté until nicely browned on the bottom, 2 to 3 minutes. Turn carefully and sauté until browned on the second side and opaque almost all the way through but still tender, 2 to 3 minutes longer.
Using a wide spatula, gently transfer the scallops to a serving platter and spoon some of the salsa verde over them. Serve, passing additional sauce at the table. Serves 4.
source:http://blog.williams-sonoma.com/
Panfried Scallops with Salsa Verde
2 cups lightly packed fresh flat-leaf parsley leaves
2 imported Italian or Spanish anchovy fillets
1 clove garlic, coarsely chopped
1/2 cup fresh bread crumbs
1 Tbs. capers, rinsed and drained
Fine sea salt and freshly ground black pepper
1 Tbs. red wine vinegar
1/2 cup extra-virgin olive oil, plus 2 Tbs.
1 cup unbleached all-purpose flour
1 lb. sea scallops, small side muscles removed
In a food processor, combine the parsley, anchovies, garlic, bread crumbs, capers, 1/2 teaspoon salt and a generous grinding of pepper. Pulse briefly to combine. Sprinkle in the vinegar and pulse again. With the motor running, drizzle in the 1/2 cup olive oil and process until smooth. Scrape the sauce into a bowl.
Put the flour in a shallow bowl. Pat the scallops dry with paper towels and dredge lightly in the flour, shaking off the excess. In a large fry pan, heat the 2 tablespoons olive oil over medium heat. Arrange the scallops in the pan and sprinkle with a little salt and pepper. Sauté until nicely browned on the bottom, 2 to 3 minutes. Turn carefully and sauté until browned on the second side and opaque almost all the way through but still tender, 2 to 3 minutes longer.
Using a wide spatula, gently transfer the scallops to a serving platter and spoon some of the salsa verde over them. Serve, passing additional sauce at the table. Serves 4.
source:http://blog.williams-sonoma.com/
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