Sautéed Sea Scallops with Salsa Verde

Ingredients

• 1 pound sea scallops, fresh and dried well
• 1/3 cup parsley, coarsely chopped
• Grated zest of 1 lemon, plus juice to taste
• 1 fat clove garlic, minced
• 1 tablespoon capers, drained, rinsed, and coarsely chopped
• 1/2 teaspoon Amagansett Sea Salt, or more to taste
• Black pepper to taste
• 1/2 cup olive oil, plus more for coating the pan

Method

In a small bowl, combine the parsley, lemon zest, garlic, capers, salt, pepper, and olive oil. Stir well to combine and taste for seasoning – add salt and pepper as necessary. Allow to sit at room temperature for at least 15 minutes to allow the flavors to meld.

In the meantime, coat the bottom of a heavy skillet with olive oil. Making sure the scallops are dry, carefully add them in a well-spaced single layer (too close together and they're prone to steam and not develop a good crust). Cook until golden on both sides, 2-3 minutes each side.

Serve the scallops immediately with the salsa verde spooned over it and dressed with a few grains of Amagansett Sea Salt on each.