I love Mediterranean cuisine; seafood & vegetarian Italian dishes and Spanish Tapas are my absolute favourites. They’re so delectable, require healthy fresh ingredients and are generally pretty easy to prepare. What’s not to like?
My dear friend Sarah came by a few weeks ago and we had an amazing girls’ night in with a pitcher of Sangria Flora (my favourite St. Germain cocktail), devouring a starter of my favourite summer salad followed by a tasty serving of Pan-Seared Scallops & Butterfly Prawns with Salsa Verde. All this while prancing around the living room at intervals to Rhythm Of The Night, We Don’t Have To Take Our Clothes Off, All Night Long, and the like. 80’s Mowtown Revival anyone?
I’ve had salsa verde many times before but never made it myself. Being so pleased with the outcome and so flattered by how much Sarah enjoyed it, I thought it might be a good recipe to share with you here.
- 190g fresh scallops
- 140g cooked prawns
- 1/2 cup olive oil
- 1/3 cup coarsely chopped parsley
- 1 tablespoon capers
- 1 large clove of garlic
- grated zest of 1 lemon
- salt & pepper to taste
PREPARE YOUR INGREDIENTS:
- Slice the back of each prawn length-wise (be careful not to cut them in two)
- Pat the scallops and prawns dry then season with salt and pepper and set aside
- Rinse, drain and coarsely chop the capers
- Mince large garlic clove
- Combine the lemon zest, parsley, capers, garlic, salt, pepper, and olive oil in a bowl, stir well and let stand at room temperature for 10-15 minutes (the longer it stands the more flavourful it will become)
- Heat olive oil in a large heavy skillet
- Carefully place the scallops and prawns into the heated oil, ensuring they are well spaced to avoid steaming
- Cook for approximately 3 minutes on each side until golden brown
- Serve the seafood immediately with salsa verde over the top.
I hope you’ll enjoy the cooking and eating as much as we did!
Thanks for stopping by!