Seared Scallops with Cerignola Gremolata and Asparagus Recipe

Name: Seared Scallops with Cerignola Gremolata and Asparagus Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: ½ cup Cerignola olives, pitted and chopped; 2 Tablespoons capers; 2 cloves garlic, minced; 1 teaspoon lemon zest; 1 teaspoon orange zest; 2 Tablespoons fresh parsley, finely chopped; 1 Tablespoon olive oil; salt and freshly ground black pepper, to taste; 1 bunch asparagus, tough ends trimmed; 1 Tablespoon olive oil; salt and freshly ground black pepper, to taste; 12 large sea scallops, fresh or thawed if frozen; salt and freshly ground black pepper, to taste; 1 Tablespoon olive oil; 1 Tablespoon unsalted butter

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Author:

Homemade

Starting with gorgeous scallops, this tender and refreshing plate can be an elevated appetizer or part of an elegant dinner. The scallops are lightly seared and then covered with Cerignola Gremolata, a citrus olive relish, and served on top of roasted asparagus.

Image of Seared Scallops with Cerignola Gremolata and Asparagus Recipe

Ingredients

For the Cerignola Gremolata

½ cup Cerignola olives, pitted and chopped
2 Tablespoons capers
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon orange zest
2 Tablespoons fresh parsley, finely chopped
1 Tablespoon olive oil
salt and freshly ground black pepper, to taste

For the Asparagus

1 bunch asparagus, tough ends trimmed
1 Tablespoon olive oil
salt and freshly ground black pepper, to taste

For the Scallops

12 large sea scallops, fresh or thawed if frozen
salt and freshly ground black pepper, to taste
1 Tablespoon olive oil
1 Tablespoon unsalted butter

Directions

Prepare the Cerignola Gremolata

In a small bowl, combine the chopped Cerignola olives, capers, minced garlic, lemon zest, orange zest, chopped parsley, and olive oil.
Season with salt and pepper to taste. Set aside.

Prepare the Asparagus

Preheat the oven to 400°F. Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast in the preheated oven for 10 to 12 minutes or until tender but still crisp. Set aside.

Prepare the Scallops

Pat the scallops dry with paper towels. Season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add the scallops to the skillet, making sure they are not crowded. Cook for 2 to 3 minutes without moving to allow a golden sear to form.
Flip the scallops and add the butter to the skillet. Cook for an additional 1 to 2 minutes, basting the scallops with the melted butter, until they are opaque and slightly firm to the touch.
Remove the scallops from the skillet and let them rest for a minute.

Assemble the Dish

Arrange the roasted asparagus on a serving platter. Place the seared scallops on top of the asparagus. Spoon the Cerignola gremolata over the scallops.
Garnish with additional chopped parsley or lemon wedges if desired.
Serve immediately and enjoy!

Recipe Video

Filed in: Entrees, Holiday Recipes, Ingredients 11-15, Prep 15-30 minutes, Scallops, Seared, Total 30-60 minutes

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