While some people have their tradition of Taco Tuesday, I like to mix things up a bit with delicious dishes from Mexico or that have a truly Mexican influence. Today is a Tuesday, the twelfth day of the Lenten Season. These beautiful scallops are perfect. The Salsa Verde is mild, with just enough heat to let you know it’s a Verde Sauce. These scallops are awesome served in so many ways. This is wonderful with a rice pilaf and salad for a light yet delightful supper. It could also be served as a fish or seafood course to an elaborate meal or as an appetizer to a sit down formal affair.
My favorite way is on their own as the main attraction with a supporting cast of Spanish Rice and a sweet salad such as a Mango-Jicama Salad.
Pan Seared Salsa Verde Scallops
1 Jalapeno Pepper
3 Garlic Cloves, finely minced
1/3 cup Olive Oil
1 cup flat leaf Parsley, chopped
1 Lemon, zest and juice only
6 small Scallions, white parts only
1/4 teaspoon Kosher Salt
1 pinch Cayenne Pepepr or to taste
2 Lemons, divided
Stem and core 1 jalapeno pepper. For more heat, keep the seeds, for a milder Salsa Verde, discard the seeds. Chop the pepper and place in the bowl of a food processor fitted with a blade.
Peel and chop the garlic. Add to the bowl with the jalapeno pepper. Drizzle with olive oil and pulse to mince.
Zest 1 lemon, place half of the zest in the food processor, reserving the other half for garnish. Squeeze the juice of the zested lemon over the parsley mixture.
Chop white parts only of scallion onions and add to the food processor.
Pulse everything together a few times, until the Salsa Verde has the consistency of pesto. Taste and adjust seasoning with salt and cayenne pepper as needed. Set the salsa verde aside.
Pan Seared Scallops
12 large Sea Scallops
1/2 teaspoon Kosher Salt
1/4 teaspoon fresh Black Pepper
1 tablespoon Olive Oil
1 tablespoon Butter
Rinse the scallops and pat dry with paper towels. Generously season both sides with salt and pepper.
In a large, heavy bottom skillet over medium-high heat, combine butter with olive oil. Heat until the pan just begins to smoke.
Gently add the scallops, making sure none are touching one another.
Cook the scallops for about 2 minutes, then turn over. Cook for an additional 1 to 2 minutes or until both sides are golden brown and the scallops are opaque in the middle. Take care not to over-cook the scallops.
Remove pan from the heat. Drizzle just a little salsa verde in the bottom of a rimmed serving platter.
Arrange scallops on the platter, topping each with a small dollop of Salsa Verde. Sprinkle remaining lemon zest over the Salsa Verde topped scallops.
Cut remaining lemon in quarters. Squeeze two quarters over the scallops, garnish the plate with the remaining two wedges.
Serve immediately and enjoy.
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