When I shop for my family at the Greenmarket, I stick mostly with fruits and vegetables, ordering our proteins and dairy from Fresh Direct. But, when I was planning my Tribeca Greenmarket demo a couple of weeks ago I decided to make use of the wonderful, fresh seafood on offer there. Behold Sauteed Scallops with Salsa Verde -- a light, simple, and delicious dish. My favorite part of this recipe is how nicely the punchy lemon flavor of the salsa verde complements the richness of the scallops. And after tasting the impeccable freshness of the Greenmarket seafood I am vowing to expand my Greenmarket horizons.
This salsa verde is also one of my favorite ways to get vegetables into my toddler. A variation on pesto, it also works mixed into orzo or rice or served over roasted chicken.
SAUTEED SCALLOPS WITH SALSA VERDE
Ingredients: 1/2 cup, plus 2 TB extra virgin olive oil
2 cups greens and/or herbs, e.g., spinach, arugula, basil, parsley
1 TB lemon juice
1/2 tsp. salt, plus more for sprinkling
16 large scallops
1. In a blender or food processor, blend together _ cup olive oil, the greens, lemon juice, salt, and a few grinds pepper. Taste for seasoning and add more salt, pepper, or lemon juice if necessary. This sauce should be loose enough for drizzling.
2. In a large saucepan, heat 2 TB olive oil (or canola oil). Season the scallops on both sides with salt and pepper. When oil is hot add the scallops and cook.
3. When the underside of the scallops are well-browned, about two-three minutes, flip the scallops and cook four more minutes, or until just cooked through.
4. Serve scallops drizzled with salsa verde.
Yield: 4 servings
I have another Tribeca Greenmarket demo coming up on Wednesday, July 15. I’m testing recipes this weekend… I think something with peaches is on the horizon.