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Seared Scallops with Citrus Salsa Verde

Seared Scallops with Citrus Salsa Verde

By Hisham Ali HassanFebruary 24, 2026

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

We pair sea scallops, seared deeply on only one side to avoid overcooking them, with a vibrant sauce made by blitzing herbs, aromatics and citrus juices in a blender. The salsa, which actually tastes better if the flavors have a little time to mellow, can be made a day in advance and refrigerated in an airtight container; bring to room temperature before serving.

Ingredients
  • 1

    cup lightly packed fresh cilantro

  • 1

    cup lightly packed fresh flat-leaf parsley

  • 1

    small jalapeño chili, stemmed, seeded and roughly chopped

  • 1

    medium garlic clove, smashed and peeled

  • 4

    tablespoons orange juice, divided

  • 3

    tablespoons lime juice, divided

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon neutral oil

  • 1-1¼

    pounds dry sea scallops, side tendons removed and discarded, patted dry

Step 1

In a blender, puree the cilantro, parsley, jalapeño, garlic, 3 tablespoons orange juice, 2 tablespoons lime juice and ¼ teaspoon each salt and pepper. With the blender running, stream in the oil. Taste and season with salt and pepper.

Step 2

Season the scallops with salt. In a 12-inch skillet over medium-high, heat the neutral oil until barely smoking. Pat the scallops dry and place them in the pan. Cook without disturbing until they release easily and are well browned on the bottoms, 2 to 4 minutes. Flip each scallop, then immediately add the remaining 1 tablespoon each orange and lime juice and 2 tablespoons water. Cook, tossing, until most of the liquid has evaporated, about 1 minute. Transfer the scallops browned sides up to a platter or plates; drizzle with any liquid left in the skillet. Spoon salsa around the scallops; serve with the remaining salsa on the side.