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Categories:Viewed: 3 - Published at: 3 years ago
Ingredients
- 1 cup loosely packed basil leaves
- 1 cup loosely packed mint leaves
- 1 cup loosely packed cilantro leaves
- 2 tbsp chopped dill
- 1 small red onion, chopped
- 1 small green pepper, seeded and chopped
- 1/2 cup plus 2 tbsp vegetable or olive oil
- 2 tbsp lemon juice
- 2 tbsp butter
- 20 large scallops, with the roe
- 1 large tomato, halved, seeded and finely chopped
Method
- For the salsa verde, process basil, mint, cilantro, dill, onion, green pepper, 1/2 cup of the oil and lemon juice in a food processor until almost smooth. Transfer to a bowl. Cover surface directly with plastic wrap to prevent discoloring. Set aside.
- Heat the butter and 1 tbsp of the oil in a large skillet on high heat. Add the scallops in 2 batches and cook for 30 seconds on each side or until browned and almost cooked. Transfer to a plate.
- Spoon 5 small dollops of salsa verde onto each plate. Top each dollop with a scallop and a little more salsa verde. Sprinkle with the tomato and freshly ground black pepper. Serve drizzled with the remaining 1 tbsp oil.
