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Parsely Dill Sea Scallops 2 cups Italian parsley 1 1/2 cups dill 3 chopped shallots 1 1/2 cups water 1 teaspoon salt 1 pound sea scallops 1 teaspoon ground pepper 1 teaspoon olive oil 1 teaspoon butter In a medium sauce pan, combine 1 1/2 cups parsely, 1 cup dill, chopped shallots, water and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Strain; reserve liquid. Set aside. Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook the scallops about 5 minutes until golden brown. Turn and cook for 3 more minutes. Keep warm; repeat the process. Return broth to a boil. In a blender, combine remaining parsley and dill with hot broth and puree. Strain and adjust seasoning. Pour broth into serving dish and place scallops on top. |