Scallops With Italian Salsa Verde - cooking recipe

Ingredients

1 cup loosely packed basil leaves
1 cup loosely packed mint leaves
1 cup loosely packed cilantro leaves
2 tbsp chopped dill
1 small red onion, chopped
1 small green pepper, seeded and chopped
1/2 cup plus 2 tbsp vegetable or olive oil
2 tbsp lemon juice
2 tbsp butter
20 large scallops, with the roe
1 large tomato, halved, seeded and finely chopped

Preparation

For the salsa verde, process basil, mint, cilantro, dill, onion, green pepper, 1/2 cup of the oil and lemon juice in a food processor until almost smooth. Transfer to a bowl. Cover surface directly with plastic wrap to prevent discoloring. Set aside.
Heat the butter and 1 tbsp of the oil in a large skillet on high heat. Add the scallops in 2 batches and cook for 30 seconds on each side or until browned and almost cooked. Transfer to a plate.
Spoon 5 small dollops of salsa verde onto each plate. Top each dollop with a scallop and a little more salsa verde. Sprinkle with the tomato and freshly ground black pepper. Serve drizzled with the remaining 1 tbsp oil.