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Sea Scallops Gremolata


  • 1 pound sea scallops
  • 1/2 lemon, zest grated
  • 6 tablespoons butter
  • 2 tablespoons fresh Italian parsley, chopped
  • 1/2 lemon, juiced
  • 2 small cloves of garlic, finely minced


To make the gremolata, combine lemon zest, parsley, and garlic; set aside.

Dry scallops on paper towels and lightly salt each side. Warm a large cast iron skillet over low heat and add 4 tablespoons of butter, increase heat to medium-high. When butter begins to brown, add scallops and sear on both sides, 2-3 minutes per side. Remove the scallops to warm plate, turn heat to medium. Add lemon juice and remaining 2 tablespoons butter, stirring to combine with the browned bits. Spoon over and around scallops and sprinkle gremolata over each.


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