Scallops With Bread-Crumb Salsa Verde
Published May 9, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons finely chopped shallot (about 1 large shallot)
- Salt and pepper
- 1tablespoon red or white wine vinegar
- 6tablespoons extra-virgin olive oil
- ⅓cup coarse bread crumbs, such as panko
- 8 to 10ounces fresh sea scallops, patted dry
- 1tablespoon canola oil
- ⅓cup chopped tender herbs, such as parsley and dill, plus whole leaves for serving
- 1teaspoon capers, chopped
- Finely grated zest from 1 lemon or orange, optional
Nutritional analysis per serving (2 servings)
589 calories; 49 grams fat; 6 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 18 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Add the shallots to a small bowl and season with salt and pepper. Stir in the vinegar and set aside.
- Step 2
Heat a medium skillet (preferably not non-stick) over medium. Add 1 tablespoon olive oil and tilt the pan so the oil coats the bottom. Once shimmering, add the bread crumbs. Cook, stirring often, until golden brown and toasty, about 5 minutes. Transfer to a plate and wipe the pan clean.
- Step 3
Toss the scallops with the canola oil in a bowl and season with salt and pepper. Heat the same skillet over high. When the skillet is thoroughly heated, place the scallops in the pan, spacing them apart. Sear, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip and repeat on the second side. Transfer to a serving platter.
- Step 4
Finish the salsa: To the bowl with the shallots, add herbs, capers, the remaining 5 tablespoons olive oil and the lemon zest, if using, and stir to combine. Stir in the bread crumbs and season with salt and pepper to taste.
- Step 5
To serve, spoon the salsa on and around the scallops; top with herb leaves.
Private Notes
Comments
Quick, easy, and tasty. I so wish the scallops were seasoned beyond just the salt and pepper. I might baste with garlic butter next time.
This was a tasty dish - used a touch less oil and I cook scallops in a very hot skillet for about 1 minute 30 seconds on each side - any longer and they get rubbery I find. Will make again as it's quick and easy.
Add a splash of sherry to the pan right before you take the scallops out and give it a nice stir. Adds a little more flavor to the scallops. Love the salsa! Had it over root vegetable hash
The lemon zest makes it so it is not optional for me.
Super tasty wow. I think next time I’ll go less heavy on the oils but aside from that I really loved this and it was so easy to whip up
I think I cooked a totally different recipe based on the comments. The salsa was very acidic and did not complement the scallops. I felt I wasted my time and the scallops.
Advertisement