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Seared Scallops With Salsa Verde

Seared Scallops With Salsa Verde


  • 1/3 cup coarsly chopped parsley
  • grated zest of 1 lemon, plus juice to taste
  • 1 fat clove garlic, minced
  • 1 tablespoon capers, drained, rinsed, and coarsley chopped
  • 1/2 teaspoon salt, or more to taste
  • black pepper to taste
  • 1/2 cup olive oil, plus more for coating the pan
  • 1 pound scallops, dried well and seasoned with salt and pepper