Scallops With Lemon Garlic And Parsley
|Fresh chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Sea scallops||1⁄2 Pound, trimmed|
|Dry vermouth||1⁄2 Cup (8 tbs)|
1. Grate yellow zest from lemons, being careful not to include any bitter white pith. In a small bowl, combine lemon zest, parsley, and garlic. Set gremokta aside.
2. In a nonreactive large frying pan over medium-high heat, melt butter with olive oil. Add scallops to pan and cook 2 minutes on each side, or until opaque but still tender and juicy. Add vermouth and heat, 1 to 2 minutes. Remove from heat. Season with salt and pepper. Add half the gremolata to pan and toss together. Pass remaining gremokta on the side.