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