Few dishes strike the perfect balance between elegance and simplicity like Pan-Fried Scallop with Salsa Verde. This exquisite starter pairs the natural sweetness of scallops with the zesty, herbaceous punch of salsa verde, offering a symphony of flavours that’s guaranteed to leave a lasting impression. Presented atop a bed of small, flavourful potato croquettes and delicately garnished with vibrant basil leaves, this dish turns a meal into an experience.
The beauty of this dish lies in its artful contrast of textures and tastes. The scallops, seared to perfection, achieve a golden crust while remaining soft and buttery within. They bring the rich, oceanic flavours to the plate, which are expertly complemented by the tangy freshness of salsa verde. Made with finely chopped herbs, a touch of garlic, olive oil, and a hint of acidity, this sauce ties the dish together with its lively brightness.
Then, there are the potato croquettes—a star in their own right. Crisp on the outside and creamy within, they provide a hearty base that absorbs the juices of the scallops and the zingy salsa verde, creating a bite that’s as comforting as it is refined.
The final flourish comes in the form of small basil leaves, scattered thoughtfully across the plate. Their aromatic, peppery notes enhance the overall presentation and add a burst of fresh green to the dish’s visual appeal.
Ideal for dinner parties or intimate gatherings, Pan-Fried Scallop with Salsa Verde is more than just a starter; it’s a statement. Its refined aesthetic and vibrant flavours speak to culinary artistry, making it a dish that both excites and satisfies. Whether you’re looking to impress guests or treat yourself to a gourmet indulgence, this creation offers a taste of sophistication with every bite.
Taste, texture, and artistry—this dish has it all. Why not elevate your next dining experience with a starter that’s as beautiful as it is delicious?
Pan Fried Scallops with Salsa Verde
This elegant starter combines golden, tender pan-fried scallops with the fresh, zesty flavours of salsa verde. Served atop crisp yet creamy potato croquettes and garnished with small basil leaves, this dish is a feast for both the eyes and palate. Perfect for entertaining or a special occasion, it brings together simple ingredients for a refined, unforgettable dining experience.
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Servings: 4 People
Calories: 365kcal
Ingredients
Potato Croquettes:
- 300 g potatoes peeled and boiled
- 30 g Parmesan grated
- 1 large egg yolk free range
- 2 tbsp flour
- breadcrumbs for coating
- vegetable oil for frying
- salt to taste
The Salsa Verde:
- 1 cup fresh parsley finely chopped
- 1/4 cup fresh basil finely chopped
- 1 clove garlic minced
- 2 tbsp capers rinsed and chopped
- 4 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
- pepper to taste
Garnish:
- 12 leaves basil small leaves
Instructions
- Mash the boiled potatoes until smooth. Stir in Parmesan, egg yolk, and salt. Shape into 12 small discs.300 g potatoes, 30 g Parmesan, 1 large egg yolk, salt
- Lightly coat each disc in flour, dip in a beaten egg, and roll in breadcrumbs.2 tbsp flour, breadcrumbs
- Heat vegetable oil in a frying pan and shallow-fry the croquettes until golden and crisp on both sides. Drain on kitchen paper.vegetable oil
- Combine parsley, basil, garlic and capers in a bowl. Add olive oil and lemon juice, mixing well. Season with salt and pepper. Set aside.salt, 1 cup fresh parsley, 1/4 cup fresh basil, 1 clove garlic, 2 tbsp capers, 4 tbsp olive oil, 1 tbsp lemon juice, pepper
- Pat scallops dry with kitchen paper and season with salt and pepper.12 large scallops, salt, pepper
- Heat olive oil in a frying pan over medium-high heat. Add scallops and sear for 1–2 minutes per side until golden and cooked through. Add butter in the final moments and baste the scallops for extra flavour.1 tbsp olive oil, 1 tbsp butter
- Place a croquette on each serving plate. Top with a scallop and drizzle generously with salsa verde.
- Garnish with small basil leaves and serve immediately.12 leaves basil
Notes
Tip:
To achieve perfectly seared scallops, ensure the pan is hot, and do not overcrowd them. This allows for a caramelised crust while keeping the inside tender.
Nutrition
Calories: 365kcal | Carbohydrates: 21g | Protein: 17g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 622mg | Potassium: 617mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1639IU | Vitamin C: 37mg | Calcium: 139mg | Iron: 2mg
11 comments
The flavours were beautifully balanced—sweet scallops, savoury croquettes, and the punchy salsa verde tied everything together.
A beautiful starter. I served 3 scallops on each dish and it set the meal off perdecrly.
Beautifully plated and utterly delicious
The steps were straightforward, and the result looked as good as it tasted. I’ll definitely make this again for special occasions.
It’s a perfect starter for a family and friends meal.
I can’t get over how the scallops melted in my mouth. Highly recommended for those who want to impress their other half!
I served this as the starter for a dinner with friends and everyone was blown away. The scallops were perfectly golden, and the potato croquettes had a satisfying crunch with a creamy centre. What made it stand out was the fresh salsa verde—it’s a game-changer.
Definitely a dish to savour.
Pan-Fried Scallops with Salsa Verde is a showstopper dish
The scallops were juicy and rich, the croquettes crispy and flavourful, and the salsa verde brought a bright, herbal note that tied it all together.
This dish is pure elegance on a plate! The scallops were seared to perfection, with that golden crust giving way to a soft, buttery centre. Paired with the tangy salsa verde and creamy croquettes, it felt like dining at a five-star restaurant.