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Let’s show Mom some searing love this Mother’s Day. Starting with gorgeous fresh scallops, this tender and refreshing plate can be an elevated appetizer or part of an elegant dinner. Even if you’re not the cook of the house, we’ll show you how to nail this recipe and plate it up pretty for mom’s approval.
Recipe
Seared Scallops with Cerignola
Gremolata and Asparagus
Servings: 3-4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
For the Cerignola Gremolata:
● 1/2 cup Cerignola olives, pitted and chopped
● 2 tablespoons capers
● 2 cloves garlic, minced
● 1 teaspoon lemon zest
● 1 teaspoon orange zest
● 2 tablespoons fresh parsley, finely chopped
● 1 tablespoon olive oil
● Salt and freshly ground black pepper, to taste
For the Asparagus:
● 1 bunch asparagus, tough ends trimmed
● 1 tablespoon olive oil
● Salt and freshly ground black pepper, to taste
For the Scallops:
● 12 dry sea scallops, fresh or thawed if frozen, we love Fulton Fish Market!
● Salt and freshly ground black pepper, to taste
● 1 tablespoon olive oil
● 1 tablespoon unsalted butter
Instructions:
1. Prepare the Cerignola Gremolata:
In a small bowl, combine the chopped Cerignola olives, capers, minced
garlic, lemon zest, orange zest, chopped parsley, and olive oil.
Season with salt and pepper to taste. Set aside.
2. Prepare the asparagus:
Preheat the oven to 400°F (200°C). Place the trimmed asparagus on a
baking sheet. Drizzle with olive oil and season with salt and pepper. Toss
to coat evenly. Roast in the preheated oven for 10 to 12 minutes or until
tender but still crisp. Set aside.
3. Prepare the scallops:
Pat the scallops dry with paper towels. Season both sides with salt and
pepper.
Heat the olive oil in a large skillet over medium-high heat until
shimmering but not smoking. Carefully add the scallops to the skillet,
making sure they are not crowded. Cook for 2 to 3 minutes without
moving to allow a golden sear to form.
Flip the scallops and add the butter to the skillet. Cook for an additional
1 to 2 minutes, basting the scallops with the melted butter, until they are
opaque and slightly firm to the touch. Remove the scallops from the
skillet and let them rest for a minute.
4. Assemble the dish
Arrange the roasted asparagus on a serving platter. Place the seared
scallops on top of the asparagus. Spoon the Cerignola gremolata over
the scallops.
Garnish with additional chopped parsley or lemon wedges if desired.
Serve immediately and enjoy!