1/2 cup packed fresh parsley
1/4 cup roasted, unsalted pistachios
1 lemon
2 Tbsp. olive oil, divided
1/4 tsp. salt, divided
8 fresh sea scallops (dry-packed)
1/4 tsp. freshly ground pepper
Roughly chop the parsley and pistachios, and place them in a small bowl.
Zest the lemon, and add the zest to the bowl. Add the juice of half the lemon, 1 tablespoon olive oil and 1/8 teaspoon salt. Stir to combine. Set the gremolata aside.
Heat a medium cast-iron pan over high heat. Pat the scallops dry, and season with the remaining 1/8 teaspoon salt and pepper.
Add the remaining tablespoon of olive oil to the pan. When the oil begins to smoke and the pan is very hot, add the scallops and sear for 1 to 2 minutes, until a golden crust forms. Flip the scallops, and sear on the other side for an additional 1 to 2 minutes.
Serve the scallops topped with the gremolata.
Know Your stuff: Scallops are packed either dry (over ice and without chemical additives) or wet (injected with a water and sodium preservative). Dry scallops sear better in the pan and have a creamier color than wet scallops, which are bright white.
Nutrition facts (per serving): 249 calories, 17g total fat, 2g saturated fat, 25mg cholesterol, 733mg sodium, 9g carbohydrates, 2g fiber, 1g sugar, 16g protein