Grilled or Sauteed Scallops With Lemony Salsa Verde

Ingredients

• 2 -4 tablespoons vegetable oil, plus more for grilling
• 12 large sea scallops, side muscle removed.
• 1 tsp. Deanz Mediterranean Spice Blend
• Deanz French Herb Salt to taste
• Lemony Salsa Verde
• Unsalted butter

For Salsa

• Cilantro and Italian flat-leaf parsley about 1 cup (packed)
• 1 tablespoon of capers (drained, washed, and dried)
• Zest of a full lemon
• Lemon juice of 1 lemon
• 1-2 Garlic cloves
• 4-5 tablespoons of olive oil
• ¼ teaspoon of crushed red pepper
• Salt and pepper to taste

Directions

• Prepare grill for medium-high heat, oil grates.
• Toss scallops with 2 tablespoons oil on a baking sheet: season with Deanz Mediterranean Spice Blend and Deanz French Herb Salt– Let it marinate for 5 minutes.
• Using a fish spatula or your hands, place scallops on the grill, flat side down.
• Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
• Serve scallops topped with lemony salsa Verde.

If Saute or Pan Frying

• Heat a 12-inch heavy bottom pan on medium-high heat
• Add ½ teaspoon olive oil and 2 tablespoons of unsalted butter
• Increase the heat to high for 30 seconds and add the marinated scallops to the pan in a clockwise manner
• After placing all the scallops in the pan, wait 2 minutes then starting from the first scallop, start flipping the scallops – they should have a nice crust on one side
• Wait another 1-2 minutes, shake the pan and then plate the scallops and add the Salsa Verde on top and serve.

Salsa Verde Sauce

• Add garlic, crushed red peppers, lemon zest, cilantro, parsley, salt, and pepper in a blender or food processor and pulse a few times.
• Add lemon juice and pulse a few more times to make a coarse paste; then slowly add olive oil while the blender is running for 10 seconds. Overall, the consistency of the sauce should be a little coarse.  Adjust salt and pepper and let it stand for 20 minutes before using.