Seared Dry-Packed Scallops with Fresh Parsley Gremolata

Ingredients

• 1 lb large dry-packed sea scallops (about 12–16 count)
• 2 tbsp high-quality extra virgin olive oil
• 1 tbsp unsalted butter
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 clove garlic, minced into a fine paste
• 1 tsp fresh lemon zest
• 1–2 tsp Salted Perfection Lemoncello Garnishing Salt, for finishing

Instructions

1. Remove the small side muscle from the scallops if they are still attached, then pat the scallops completely dry with paper towels. Moisture is the enemy of the sear.
2. In a small bowl, combine the chopped parsley, minced garlic, and lemon zest to create the gremolata. Set this aside to let the oils meld.
3. Heat a heavy stainless steel or cast-iron skillet over high heat with the olive oil until it just begins to smoke.
4. Carefully place the scallops in the pan, leaving space between each one. If you crowd the pan, they will steam instead of searing.
5. Press down very lightly on each scallop to ensure full contact with the metal. Sear undisturbed for 2 minutes until a deep, mahogany-colored crust forms.
6. Flip the scallops once. Add the butter to the pan and let it foam, spooning the melted butter over the scallops for 1 minute.
7. Remove the scallops from the pan immediately to a warm plate to prevent over-cooking.
8. Top each scallop with a small pinch of the fresh gremolata and finish with a delicate sprinkle of Salted Perfection Lemoncello Garnishing Salt. DUNZO!