Seared Sea Scallops with Lemon Gremolata - Pacific Seafood

Seared Sea Scallops with Lemon Gremolata

Prep Time
10 mins
Cook Time
60 mins


Pan-Seared Scallops:
12 oz large sea scallops – Buy Here
2 tbs olive oil
Kosher salt and freshly ground pepper

Zest of a lemon (just the outer yellow peel)
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup fresh parsley
1/2 cup fresh cilantro
3 tablespoons fresh lemon juice

Braised Greens:
6 slices bacon, sliced
1 sweet onion, chopped
3 garlic cloves, chopped
1 tsp. crushed red pepper
2 bunches turnip, mustard, or collard greens, thick stems discarded and leaves chopped
8 c. chicken stock
Kosher salt and freshly ground black pepper


Braised Greens:
1.Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8 to 10 minutes; transfer with a slotted spoon to a paper towel-lined plate.
2.Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, 8 to 10 minutes.
3.Add greens, a handful at a time, stirring each addition just until wilted.
4.Add stock and cooked bacon; bring to a simmer.
5.Cook, covered, stirring occasionally, until very tender, 25 to 30 minutes. Season with salt and pepper.

1. Combine the lemon zest, shallot, garlic, salt and pepper, olive oil, parsley, cilantro and lemon juice in a blender and puree until smooth

Pan-Seared Scallops:
1. Rinse the scallops with cold water and pat dry really well.
2. Lightly coat the scallops with olive oil, salt and pepper, on both sides.
3. Heat a sauté pan or grill pan over medium-high heat and add the olive oil and/or butter.
4. When the pan is really hot, add the scallops (gently) and sear on both sides, about 2-3 minutes per side. The scallops will develop a nice crust on the outside but remain translucent in the middle. Remove the scallops to a plate and spoon the gremolata over the scallops and serve with the braised greens.