Grilled Sea Scallops with Italian Salsa Verde

Salsa verde or "green sauce" is often associated with the Mexican tomatillo-based salsa. But the Italians have their own distinctive version, which typically consists of flat leaf parsley, capers, garlic, olive oil, vinegar, lemon juice and sometimes even anchovy. It's an herby, puckery, lemony vinaigrette-like sauce that's a great accompaniment to steak, poultry, and even seafood like these grilled scallops. 

Salsa Verde:
2/3 cup olive oil
3 cloves garlic, chopped
1 1/2 cups Italian or flat-leaf parsley, chopped
1/4 cup drained capers
1/4 tsp. kosher salt
1/4 tsp. black pepper
2 tbsp. lemon juice (half a lemon)
1 tsp. lemon zest (from half a lemon)
1 tbsp. white wine vinegar
2 anchovy filets, optional

Scallops:
2 lbs. sea scallops, rinsed and patted dry with paper towels
Kosher salt and black pepper
Olive oil

1. Add all the salsa verde ingredients to a food processor or blender and pulse for 10-15 seconds or until just smooth. Set aside.

2. Rinse the scallops and pat dry with paper towels. Place onto a foil-lined baking sheet, sprinkle with olive oil, salt and pepper, and toss gently to combine. 

3. Place the scallops onto a grilling rack and grill over medium high heat, turning over at least once, until browned and just cooked through. Do NOT overcook. 

4. Serve the scallops with the salsa verde on the side. 

For the salsa verde: lemon juice, Italian parsley, olive oil, white wine vinegar, capers, garlic & lemon zest. 

Place the salsa verde ingredients into a blender and blend briefly until just smooth.  

Salsa verde. 

Sea scallops tossed in olive oil and seasoned with a little salt and pepper.  

 Grill the scallops on a grill rack over medium high heat, turning over at least once, until browned and just cooked through.

 Serve the scallops with the salsa verde and a grilled lemon half on the side.