Ingredients:

  • 12 oz (340 g) large Sea Scallops, dry-packed
  • 2 Tbsp (30 ml) High Smoke Point Oil (e.g., grapeseed or canola)
  • 1 Tbsp (15 g) Unsalted Butter
  • Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 cup loosely packed (25 g) Fresh Mint Leaves
  • 1/2 cup loosely packed (12 g) Flat-Leaf Parsley
  • 1 Tbsp (15 g) Capers, drained and rinsed
  • 1 small Shallot, finely minced (approx 40 g)
  • 1 Garlic Clove, finely minced (approx 5 g)
  • 1 tsp (5 g) Lemon Zest
  • 3 Tbsp (45 ml) Fresh Lemon Juice
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (EVOO)
  • 1/4 tsp (1 g) Pinch of Red Pepper Flakes (optional)
  • 2 medium Courgette (Zucchini), approx 300 g

Instructions:

  1. Prepare the Salsa Verde: Finely chop the mint, parsley, capers, shallot, and garlic. Transfer the chopped ingredients to a small bowl.
  2. Dress the Salsa: Add the lemon zest, lemon juice, 1/4 cup EVOO, and red pepper flakes (if using) to the bowl. Stir well and season generously with salt and pepper. Set aside at room temperature to allow the flavours to marry.
  3. Prepare the Courgette Base: Use a vegetable peeler or mandoline to slice the courgettes lengthwise into very thin ribbons, stopping when you reach the seedy core.
  4. Season the Base: Place the ribbons in a bowl and drizzle lightly with a touch of EVOO, salt, and pepper. Set aside.
  5. Dry Scallops: Pat the scallops aggressively dry using multiple layers of paper towels. Remove the small, tough side muscle if present. Season the top and bottom sides generously with sea salt and black pepper just before cooking.
  6. Heat the Pan: Heat the high smoke point oil in a heavy-bottomed frying pan over high heat until it shimmers and is just about to smoke.
  7. Sear First Side: Place the scallops carefully into the hot pan, ensuring they are not touching each other (cook in batches if necessary). Do not move them for 2 to 3 minutes.
  8. Flip and Baste: Check for a deep, golden-brown crust; if achieved, flip the scallops using tongs. Reduce the heat slightly to medium-high. Add the tablespoon of butter. As the butter melts, tilt the pan and baste the scallops repeatedly with the foaming butter for the remaining 1 to 2 minutes of cooking time.
  9. Rest: Remove the scallops immediately once they are opaque but still yielding (internal temperature around 125–130°F / 52–54°C). Transfer them to a clean plate and let them rest for 1 minute.
  10. Assemble and Serve: Divide the seasoned courgette ribbons between two plates, creating a nest. Arrange the seared scallops on top of the ribbons. Generously spoon the Lemon-Mint Salsa Verde over the scallops and serve immediately.