Simple, delicious, fast. Maybe serve some toast on the side? I like to have a little crunch from the bread, just for contrast. Note: the cooking instructions for this dish will be slightly different depending on whether you use regular scallops or bay scallops.
![Seared Scallops with Parsley Salad recipe from The New York Times Cooking No-Recipe Recipe. Text copyright © 2021 by Sam Sifton and The New York Times Company. Photographs copyright © 2021 by David Malosh and Food Styling by Simon Andrews. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House](https://content.ctpublic.org/wp-content/uploads/2021/03/seared-scallops-with-parsley-salad.jpg)
Seared Scallops with Parsley Salad
Ingredients
- Parsley
- Shallot
- Olive oil
- Lemon
- Scallops
- Butter, bacon fat, or duck fat
Instructions
- Make a salad of chopped parsley, sliced shallot, a little olive oil, a lot of lemon juice, and a sprinkle of salt. Then take your scallops, fat as field mice, and pull and discard the little tabs of muscle from their sides. Put a honking big pat of butter or a spoonful of bacon or duck fat into a large pan set over high heat and sear the scallops hard on one side, then turn them carefully and heat through. Serve on or next to the parsley salad.
Notes
![New York Times Cooking No-Recipes Recipes](https://content.ctpublic.org/wp-content/uploads/2021/03/New-York-Times-Cooking-No-Recipes-Recipes-222x300.jpg)