[Photograph: Blake Royer]

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood.

Of course, you always trust a recipe from Alice Waters' superb The Art of Simple Food. It makes sense, when you think about it—seared scallops develop a gorgeous, caramelized crust, which gives them a "meaty" quality to pair with the salsa.

Waters' recipe goes heavy on the olive oil, turning it into a loose sauce spiked with garlic, capers, lemon zest, and black pepper. I took her suggestion for adding lemon juice as well, to make it even zestier. In anticipation of coming spring, this is a light and gorgeous meal.

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Seared Scallops with Salsa Verde >>

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.


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