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#scallops #basil #parsley #spinach #anchovy #cornichons #capers #garlic #mustard #cidervinegar #oliveoil #butter

Scallops with Salsa Verde

Scallops with Salsa Verde

This vibrant Italian sauce works fabulously well with all sorts of fish and shellfish. The zing of lemon and capers behaves a bit like a thick vinaigrette for fresh, juicy scallops.

PREP: 16 minutes

COOK: 5-6 minutes

SERVES: 4 (with a bit of extra salsa verde)

WHAT YOU’LL NEED

12 fresh scallops
20g basil
30g curly leaf parsley
80g baby leaf spinach
50g tin of anchovies
1 large tbsp cornichons
1 tsp capers
2 cloves of garlic
1 tbsp cider vinegar
1tsp English mustard
25g unsalted butter
150ml olive oil
1tbsp vegetable oil


PREP & COOK

SALSA VERDE

  1. Place the anchovies, cornichons, capers, garlic, mustard into a food processor and blend to combine. 

  2. Add the spinach and herbs and olive oil to blend on high into a thick, smooth paste. Adjust the consistency by eye by adding a drop or two more oil.  

  3. Finally, add in the cider vinegar, and season with salt and pepper to taste.


SCALLOPS

  1. Pat dry the fresh scallops with kitchen paper and season well.

  2. Pre-heat a pan over a high heat and add the vegetable oil. 

  3. Add your scallops to the pan flat side down, and cook for 2-3 minutes, until they start to colour.

  4. Add the butter and allow to bubble. 

  5. Flip the scallops over, then baste with the butter for another minute, making sure to coat each scallop with the foaming butter.

  6. Remove from the pan; the scallops should be springy to the touch.

  7. Drizzle with plenty of salsa verde and serve immediately.




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