Seared Scallops with Salsa Verde

What do you make when summer is a no-show, when instead of endless days of blue skies and sunshine you are served up rain and more rain? You make salsa verde, a classic all-purpose sauce that shines with the bright flavors of fresh parsley, capers, garlic, anchovies and vinegar. A glug of good olive oil gives it warmth.

For all its attitude ~ any recipe with capers, garlic, vinegar and anchovies is big on attitude ~  salsa verde is an accommodating sauce. I spooned it over seared scallops the other night for dinner but it goes well with any of these: grilled calamari or shrimp; poached or grilled fish such as bass, swordfish, snapper or tuna; hard-boiled eggs; poached or grilled chicken; lamb chops; beef tenderloin; boiled or grilled new potatoes; grilled or roasted sweet peppers.

It's a good sauce to customize, too. I add a handful of fresh breadcrumbs to my salsa verde to thicken it. Some versions call for a small boiled potato; others use no thickener. You can substitute lemon juice for the vinegar; for even more attitude, mix in a few minced cornichons.

SEARED SCALLOPS WITH SALSA VERDE
Makes 4 servings

Ingredients

Salsa Verde
2 cups lightly packed fresh flat-leaf parsley
2 imported Italian or Spanish anchovy fillets
1 clove garlic, coarsely chopped
1/2 cup fresh bread crumbs (see Note)
1 tablespoon capers, rinsed and drained
Fine sea salt and freshly ground black pepper
1 tablespoon red wine vinegar (or lemon juice)
1/2 cup extra-virgin olive oil, plus 2 tablespoons

Scallops
1 cup unbleached all-purpose flour
1 pound sea scallops, small side muscles removed

Instructions
1. In the work bowl of a food processor, combine the parsley, anchovies, garlic, bread crumbs, capers, 1/2 teaspoon salt and a generous grinding of pepper. Pulse briefly to combine. Sprinkle in the vinegar and pulse again. With the motor running, drizzle in 1/2 cup olive oil and process until smooth. Scrape the sauce into a bowl and cover tightly with plastic wrap.

2. Measure the flour into a shallow bowl. Pat the scallops dry with paper towels and dredge lightly in the flour, shaking of the excess. In a large frying pan, heat 2 tablespoons olive oil over medium heat. Arrange the scallops in the pan and season with a little salt and pepper. Sauté until nicely browned on the bottom, 2 to 3 minutes. Turn carefully and sauté until browned on the other side and opaque almost all the way through but still tender, 2 to 3 minutes longer.

3. Using a wide spatula, gently transfer the scallops to a serving platter and spoon a little of the salsa verde over them. Serve, passing additional sauce at the table.

NOTE: To make fresh bread crumbs, cut the crust of a thick slice of good Italian bread and either chop finely or zap in the food processor.