Pan Seared Scallops With Martini Vermouth Olive Gremolata
| Prep Time: 10 min | Cook Time: 5 min |
| Servings: 4 | Skill Level: medium |
Perfectly seared, tender sea scallops are spooned over with a fresh, herby Martini Vermouth Olive Gremolata. The Olive Gremolata is made right in the food processor with a few simple ingredients, including Pearls Specialties Martini Vermouth Olives, fresh parsley, lemon juice and zest, garlic, and olive oil. It can be made by hand simply by chopping and mixing all of the ingredients. It’s the perfect pairing for a restaurant-quality scallop dinner.
Ingredients
Martini Vermouth Olive Gremolata:
- 1⁄2 cup of Pearls Specialties Martini Vermouth Olives
- 1 bunch fresh parsley leaves
- 11⁄2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1⁄3 cup olive oil
- salt & pepper, to taste
Scallops:
- 24 oz package sea scallops, defrosted
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh cracked black pepper
- 1⁄8 teaspoon all-purpose flour
- 2 tablespoons high smoke point oil (vegetable, canola, or avocado oil)
Cooking Instructions
- Place the parsley, lemon zest, lemon juice, garlic, and Pearls Olives into the work bowl of a food processor. Pulse for 15 seconds or until ingredients are finely chopped. Stir in olive oil. Season with salt and pepper, to taste. Set aside.
- Pat the scallops dry with a paper towel. Season with salt and pepper. Lightly dust with flour, this will help achieve a crunchy sear.
- Preheat a non-stick skillet over medium/high heat.
- When the skillet is hot, add the oil.
- Add the scallops to the skillet, ensuring they are not crowded. You may need to cook them in 2 separate batches.
- Cook the scallops for 2 minutes. Flip them over and cook for 1-2 more minutes, until fully cooked through.
- Transfer to a serving platter.
- Spoon the Martini Vermouth Olive gremolata over the scallops and serve immediately.
