Mohamed Shili This delicious recipe for Seared Spice-Rubbed Sea Scallops with Salsa Verde is quick, easy, and full of vibrant flavors. The perfectly seared scallops are paired with a fresh, zesty salsa verde that complements the spices beautifully. Ideal for a light dinner or special occasion, it’s simple to make with common ingredients you likely already have on hand!
Ingredients Needed:
For the Salsa Verde:
- 1 cup finely chopped mustard greens
- 1 cup fresh parsley, chopped
- 1 cup fresh mint, chopped
- 1/2 cup fresh tarragon, chopped
- 2 tablespoons capers, chopped
- 4 anchovies in oil, finely chopped
- 2 cloves garlic, finely chopped
- Grated zest of 2 lemons
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
For the Scallops:
- 1 tablespoon Spanish smoked paprika
- 1 teaspoon packed light brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground fennel seed
- 1/2 teaspoon ground coriander
- 1/2 teaspoon mustard powder
- Kosher salt
- 12 large sea scallops, patted dry (about 1 pound 2 ounces)
- Freshly ground pepper
- 1 tablespoon canola oil
- 1/4 cup grated Cotija cheese
- Thinly sliced Fresno chiles, rocoto or ajì panca chile paste, and microgreens, for garnish
How To Make Seared Spice-Rubbed Sea Scallops?
- Make the Salsa Verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic, and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let it sit at room temperature for at least 30 minutes before serving.
- Prepare the Spice Mixture for the Scallops: Mix the smoked paprika, brown sugar, cumin, fennel, coriander, mustard powder, and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then coat them evenly with the spice mixture, rubbing it into the scallops.
- Cook the Scallops: Heat the canola oil in a large nonstick skillet over high heat until it shimmers. Add the scallops in a single layer and cook for about 2 minutes, until the bottoms are golden brown. Flip and cook for another 2 minutes until golden brown and just cooked through.
- Serve the Scallops: Plate 2 or 3 scallops per dish, top each with a dollop of salsa verde and sprinkle with Cotija cheese. Garnish with sliced Fresno chile, rocoto or ají panca chile paste, and microgreens.
Recipe Tips:
- Pat the scallops dry before cooking. This helps them sear properly and prevents them from releasing moisture in the pan.
- Use high heat to sear the scallops. This ensures they get a crispy, golden crust while staying tender inside.
- Don’t overcrowd the pan. Cook the scallops in batches if necessary to allow them enough space for even searing.
- Let the salsa verde sit for at least 30 minutes. This allows the flavors to blend, making it tastier.
- Adjust the spice level by adding more or fewer chiles depending on your heat tolerance.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover scallops to room temperature, then place them in an airtight container in the fridge. They can be kept for 2 days.
- Reheat: Heat a little oil or butter in a nonstick pan over low to medium heat. Reheat the scallops for 1–2 minutes on each side.
Nutrition Facts:
- Calories: 199 kcal
- Total Fat: 4.1 g
- Saturated Fat: 0.6 g
- Cholesterol: 10.8 mg
- Sodium: 287.8 mg
- Potassium: 90.5 mg
- Total Carbohydrate: 2.3 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 5.5 g
Try More Bobby Flay Recipes:
- Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce
- Smoked, Spice Rubbed, Texas-style Brisket On Texas Toast
- Bobby Flay Pan Seared Steak Finish In Oven
- Bobby Flay Scallops With Avocado Corn Relish
Seared Spice-Rubbed Sea Scallops
Description
This delicious recipe for Seared Spice-Rubbed Sea Scallops with Salsa Verde is quick, easy, and full of vibrant flavors. The perfectly seared scallops are paired with a fresh, zesty salsa verde that complements the spices beautifully. Ideal for a light dinner or special occasion, it’s simple to make with common ingredients you likely already have on hand!
Ingredients
For the Salsa Verde:
For the Scallops:
Instructions
- Make the Salsa Verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic, and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let it sit at room temperature for at least 30 minutes before serving.
- Prepare the Spice Mixture for the Scallops: Mix the smoked paprika, brown sugar, cumin, fennel, coriander, mustard powder, and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then coat them evenly with the spice mixture, rubbing it into the scallops.
- Cook the Scallops: Heat the canola oil in a large nonstick skillet over high heat until it shimmers. Add the scallops in a single layer and cook for about 2 minutes, until the bottoms are golden brown. Flip and cook for another 2 minutes until golden brown and just cooked through.
- Serve the Scallops: Plate 2 or 3 scallops per dish, top each with a dollop of salsa verde and sprinkle with Cotija cheese. Garnish with sliced Fresno chile, rocoto or ají panca chile paste, and microgreens.
Notes
- Pat the scallops dry before cooking. This helps them sear properly and prevents them from releasing moisture in the pan.
- Use high heat to sear the scallops. This ensures they get a crispy, golden crust while staying tender inside.
- Don’t overcrowd the pan. Cook the scallops in batches if necessary to allow them enough space for even searing.
- Let the salsa verde sit for at least 30 minutes. This allows the flavors to blend, making it tastier.
- Adjust the spice level by adding more or fewer chiles depending on your heat tolerance.
Seared Spice-Rubbed Sea Scallops