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: 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-label]