Pan Fried Scallops with Salsa Verde

Pan Fried Scallops with Salsa Verde is a truly elegant starter. 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.

Prep Time 25

Cook Time 20

Total Time 45

Servings People

Ingredients

The Scallops:

12 large scallops cleaned
1 tbsp olive oil
1 tbsp butter
salt to taste
pepper to taste

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 for the Perfect Pan Fried Scallops with Salsa Verde:

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