Scallops With Bread-Crumb Salsa Verde
Published May 8, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons finely chopped shallot (about 1 large shallot)
Salt and pepper
1 tablespoon red or white wine vinegar
6 tablespoons extra-virgin olive oil
⅓ cup coarse bread crumbs, such as panko
8 to 10 ounces fresh sea scallops, patted dry
1 tablespoon canola oil
⅓ cup chopped tender herbs, such as parsley and dill, plus whole leaves for serving
1 teaspoon capers, chopped
Finely grated zest from 1 lemon or orange, optional
Nutritional analysis per serving (2 servings)
22 grams carbs; 31 milligrams cholesterol; 589 calories; 34 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 49 grams fat; 3 grams fiber; 654 milligrams sodium; 18 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the shallots to a small bowl and season with salt and pepper. Stir in the vinegar and set aside.
- Step 2
Heat a medium skillet (preferably not non-stick) over medium. Add 1 tablespoon olive oil and tilt the pan so the oil coats the bottom. Once shimmering, add the bread crumbs. Cook, stirring often, until golden brown and toasty, about 5 minutes. Transfer to a plate and wipe the pan clean.
- Step 3
Toss the scallops with the canola oil in a bowl and season with salt and pepper. Heat the same skillet over high. When the skillet is thoroughly heated, place the scallops in the pan, spacing them apart. Sear, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip and repeat on the second side. Transfer to a serving platter.
- Step 4
Finish the salsa: To the bowl with the shallots, add herbs, capers, the remaining 5 tablespoons olive oil and the lemon zest, if using, and stir to combine. Stir in the bread crumbs and season with salt and pepper to taste.
- Step 5
To serve, spoon the salsa on and around the scallops; top with herb leaves.
Private Notes
Comments
Add a splash of sherry to the pan right before you take the scallops out and give it a nice stir. Adds a little more flavor to the scallops. Love the salsa! Had it over root vegetable hash
This was a tasty dish - used a touch less oil and I cook scallops in a very hot skillet for about 1 minute 30 seconds on each side - any longer and they get rubbery I find. Will make again as it's quick and easy.
Quick, easy, and tasty. I so wish the scallops were seasoned beyond just the salt and pepper. I might baste with garlic butter next time.
Crumb topping/salsa was delicious. Used only 1 Tbl of olive oil, don't know why you'd need 5.
An amazing anniversary dinner and easy to cook on a weeknight! Delicious. Served with risotto.
Bread crumbs would have burnt, had I cooked them more than 2 minutes. The salsa, to which I added some fresh chives, was delicious. I've always felt that searing scallops perfectly is a real art that I've never perfected, so I might try this recipe with shrimp next time. on an indoor grill pan. The salsa also would be nice on a white fish like tilapia. It has a more complex flavor than the simple gremolata I usually make.