Recipe for Seared Scallops with Gremolata
Servings: 0
Ingredients
For the gremolata:
- *1 cup cilantro leaves chopped
- *1-2 garlic cloves minced
- *2-3 teaspoons finely minced preserved lemon rind or finely grated lemon zest
- *1/2 teaspoon fine sea salt omit if using preserved lemon rind
- *1/2 teaspoon freshly ground black pepper
For the scallops:
- *1 tablespoon olive oil
- *1 tablespoon butter
- *1-1 1/2 pounds large sea scallops
- *Coarse sea salt and freshly ground pepper
Instructions
- 1.Prepare the gremolata by mixing the cilantro, garlic, preserved lemon rind (or lemon zest), salt and pepper together in a small bowl. (Or just mix everything together on a cutting board--that's what I did.) Taste and add more garlic, salt, and/or pepper, if necessary.
- 2. Pat scallops completely dry (this is extremely important) and sprinkle with salt and pepper. Heat olive oil with butter in skillet over medium-high heat. Add half of the scallops, making sure not to overcrowd in the pan. Cook, turning once with tongs, until brown on both sides and just cooked through (about 4 minutes). Transfer to plate and repeat with remaining scallops. Serve over the accompaniment of your choice, with the gremolata spooned over the scallops. Serve immediately.