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    Grits and Pinecones » Recipes » Seafood » Pan Seared Scallops with Salsa Verde

    Pan Seared Scallops with Salsa Verde

    January 15, 2018 by Sharon Rigsby, Updated June 12, 2020 6 Comments

    Jump to Recipe Print Recipe
    Pan Seared Scallops with Salsa Verde Pinterest Pin

    Pan Seared Scallops with Salsa Verde is a delectable, quick and easy seafood entree that you can have on the table in under 15 minutes.

    A pan full of Pan Seared Sea Scallops with Salsa Verde

    In this flavorful recipe, mild, sweet, briny sea scallops are quickly seared and then topped with a lemony salsa verde made with fresh parsley, lemon zest and juice, scallions, garlic and olive oil.

    While you probably know that eating seafood is good for you, did you know scallops are more than 80 percent lean protein, plus they are also a good source of Vitamin B12, magnesium and potassium? And, coming in at only 210 calories, this delicious entree is perfect for a low-calorie diet.

    One of my favorite summertime activities growing up was snorkeling for scallops. In our area, scallop season runs roughly from the first of July through mid-September. Floating with a mask and snorkel in the shallow saltwater grass flats of the Gulf and watching the sea life below, including crabs, seahorses, and small fish hiding in the seagrass is a mesmerizing experience. But finding scallops, with their vibrant blue eyes and the easily recognizable shells, is the icing on the cake.

    Of course, the scallops we find in our area are the smaller bay scallops, which are a delicacy unto themselves.  This recipe, however, calls for larger sea scallops. Large sea scallops are found off the northeastern coast of the United States and the eastern coast of Canada in the Atlantic Ocean.  Luckily for us, they can usually be found year-round in the frozen food section of your grocery store.

    If you are wondering what to serve with these tasty scallops, they would be wonderful served over orzo or another pasta. Also, Scalloped Tomatoes would be an excellent choice for a colorful side-dish.

    If you like seafood recipes, you might also like these recipes: Easy Pan Seared Grouper with Gremolata, Easy Pan Seared Salmon with Asparagus, Southern Blue Crab Cakes, and Brown Sugar Glazed Bacon Wrapped Shrimp. Need more? Check out all of my seafood recipes here! 

    How to make Pan Seared Scallops with Salsa Verde:

    Combine the minced garlic with olive oil and blend until smooth in your food processor fitted with a steel blade, or you can use a blender.

    Add parsley, lemon zest, salt, pepper, the juice of 1/2 lemon, and scallions to the olive oil mixture and pulse a few times until everything is minced and looks about the consistency of pesto. Set the salsa verde aside.

    Lemony salsa verde for Pan Seared Sea Scallops with Salsa Verde

    Remove the side-muscles on the scallops (the side-muscle is a little rectangular tag of muscle tissue on the side of the scallop that secures it to the shell). To remove it, just pinch it off and discard it.

    Removing the side muscle from sea scallops for Pan Seared Sea Scallops with Salsa Verde

    Rinse the scallops and pat completely dry with a paper towel. Season both sides with salt and pepper.

    Add butter and olive oil to a 12 to 14-inch skillet over medium-high heat. Once the pan begins to smoke, gently add the scallops, making sure they do not touch each other.

    Cook the scallops for 1-1/2 minutes and turn over. Cook for an additional 1-1/2 minutes or until both sides are golden brown and the scallops are opaque in the middle. Do not over-cook or they will be tough.

    Pan Searing Scallops for Pan Seared Sea Scallops with Salsa Verde

    Remove the scallops from the pan and top each with a small spoonful of salsa verde. Squeeze the juice of the remaining 1/2 of a lemon over the scallops and serve immediately.

    Close up of Pan Seared Scallops topped with Salsa Verde and ready to serve

    Notes: Scallops take less than 5 minutes to cook!  Have the rest of your meal ready and the table set before cooking them.  They are at their best if eaten right away while still hot!

    Pan Seared Sea Scallops in a cast iron pan topped with salsa verde

    If you liked the recipe above, please consider rating it and leaving a comment below. Also, follow me on Pinterest, Facebook, and Instagram. And finally, to be the first to receive notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Grits and Pinecones!

    A pan full of Pan Seared Sea Scallops with Salsa Verde
    Print Pin
    4.5 from 6 votes

    Pan Seared Scallops with Salsa Verde

    Pan Seared Scallops with Salsa Verde is a delectable, quick and easy, low-calorie, healthy, seafood entree that you can have on the table in under 15 minutes.
    Course Main Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 4 minutes
    Total Time 14 minutes
    Servings 4 servings
    Calories 210kcal
    Author Sharon Rigsby

    Ingredients

    Pan Seared Scallops Ingredients:

    • 12 large sea scallops
    • 1/2 tsp kosher salt
    • 1/4 tsp ground black pepper
    • 1 Tbsp olive oil
    • 1 Tbsp unsalted butter

    Salsa Verde Ingredients:

    • 1/3 cup olive oil
    • 2 cloves garlic finely minced
    • 5-6 small scallions white parts only, minced
    • 1 cup parsley chopped
    • 1/4 tsp kosher salt
    • 1/8 tsp ground black pepper
    • zest of one lemon
    • juice of one lemon

    Instructions

    Salsa Verde Directions:

    • Combine the minced garlic with olive oil and blend until smooth in your food processor fitted with a steel blade, or you can use a blender.
    • Add parsley, lemon zest, salt, pepper, the juice of 1/2 lemon and scallions to the olive oil mixture and pulse a few times until everything is minced and looks about the consistency of pesto. Set the salsa verde aside.

    Pan Seared Scallops Directions:

    • Remove the side-muscles on the scallops (the side-muscle is a little rectangular tag of muscle tissue on the side of the scallop that secures it to the shell). To remove it, just pinch it off and discard. Rinse the scallops and pat completely dry with a paper towel. Season both sides with salt and pepper.
    • Add butter and olive oil to a 12 to 14-inch skillet over medium-high heat. Once the pan begins to smoke, gently add the scallops, making sure they do not touch each other.
    • Cook the scallops for 1-1/2 minutes and turn over. Cook for an additional 1-1/2 minute or until both sides are golden brown and the scallops are opaque in the middle. Do not over-cook or they will be tough.
    • Remove the scallops from the pan and top each with a small spoonful of salsa verde. Squeeze the juice of the remaining 1/2 of a lemon over the scallops and serve immediately.

    Notes

    Notes: Scallops take less than 5 minutes to cook! Have the rest of your meal ready and the table set before cooking them. They are at their best if eaten right away while still hot!

    Nutrition

    Calories: 210kcal | Carbohydrates: 6g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 301mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1400IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 1.4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    1. Jim Richards

      January 22, 2021 at 4:36 pm

      We are having these this evening and we are sure they will be GREAT! These look like they’d be perfect on a pleasant evening to enjoy on a screened porch!
      Like all your recipes but really like your pork and seafood dishes!

      Reply
    2. Cate

      January 09, 2019 at 9:55 pm

      What else would you serve with this entree?

      Reply
      • Gritsandpinecones

        January 10, 2019 at 5:45 pm

        Hi Cate,
        So sorry to take so long to get back with you. Usually, I serve these scallops with a simple salad and maybe a baked sweet potato or twice baked potato. They are fairly rich so I try to keep the sides pretty plain.
        I hope this helps!
        All my best,
        Sharon

        Reply
        • Cate

          January 11, 2019 at 4:50 pm

          Thank you! I will try that!

    3. Cathleen @ A Taste of Madness

      January 27, 2018 at 11:00 am

      Why have I never tried cooking with scallops before. This looks so good!

      Reply
      • Gritsandpinecones

        January 28, 2018 at 8:18 am

        Hi Cathleen, you will love cooking scallops! They are as quick and easy as shrimp and just as delicious!
        All my best, Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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