Pan Seared Scallops with Tarragon Chive Salsa

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For the Tarragon Chive Salsa

  • ½ cup Chives, roughly chopped
  • ½ cup tarragon leaves, roughly chopped
  • 1/3 cup extra virgin olive oil (and maybe a little extra as needed)
  • 2 tbsp caper berries
  • 1 tbsp Worcestershire Sauce
  • 1 small clove garlic, minced
  • 1 lemon, zested and juiced
  • Kosher salt

For the Scallops

  • 12 Large Scallops
  • 2 teaspoons unsalted butter
  • 2 teaspoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp Savvy Foods mole inspired sauce
  • 1 tbsp Savvy Foods tomato Dijon fusion

And Now

For the Salsa

  • In a small food processor, blend the Worcestershire, garlic, and capers (pulse to blend).
  • Mixture should form a loose paste.
  • Add fresh herbs and lemon juice.
  • Process to combine until the herbs are fairly chunky and well integrated.
  • Add olive oil in small increments, processing between each addition.
  • Cover and refrigerate at least 30 minutes, or until it’s time to eat.

For the Scallops

  • Rinse with cold water and thoroughly pat dry.
  • Add butter and oil to a sauté pan on high heat.
  • Salt and pepper each side of the scallops.
  • Once the fat in the pan begins to smoke, gently add scallops, taking care so that they do not touch each other.
  • Sear the scallops for 1 to 1.5 minutes per side.
  • They should have a golden crust on each side while still being translucent in the center.

For Plating

  • Have your Savvy Foods sauces at the ready
  • Take your plate and lightly spoon over each sauce in a fun way, obeying the inscrutable exhortations of your soul.
  • Place the scallops, fresh from the pan, in the center of the plate.
  • Add a small amount of salsa to the center of each scallop.
  • Enjoy!