Seared scallops wth salsa verde and asparagus

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  • 1/4 cup(s) basil finely chopped
  • 1/4 cup(s) parsley finely chopped
  • 1/4 cup(s) EVOO
  • 1 capers drained and minced
  • 1 tablespoon(s) shallots finely chopped
  • 1 teaspoon(s) dijon mustard
  • 1/2 teaspoon(s) lemon zest finely grated
  • 1/4 teaspoon(s) anchovy paste
  • 1/4 teaspoon(s) ground black pepper
  • 1/8 teaspoon(s) sugar
  • 1 1/4 quart(s) large sea scallops
  • 4 teaspoon(s) vegetable oil
  • 1/4 teaspoon(s) salt
  • 1/2 pound(s) asparagus trimmed and cooked


  1. Combine basil through sugar in bowl. Pat scallops very dry. EHeat 2 tsp veg oil in a skillet over med-high. Season scallops lightly with sat and an inch of sugar. When pan is very hot, add half the scallops and cook, undisturbed for 2 minutes. Turn and cook 1-2 minutes more, until just opaque in the center. Transfer to a plate and tent with foil. Repeat with remaining oil and scallops. Transfer to plate and serve with salsa verde and asparagus
  2. 33 cal/19Fat/25 prot/6 carbs/1 fiber/491 sodium
July 2013

This recipe is a personal recipe added by sls0227 and has not been tested or endorsed by MyRecipes.

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