Sea Scallops & Pine Nut Gremolata

servings: 4-6

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  • 2 tbsp pine nuts, roasted
  • 1 tbsp roasted garlic
  • 1 tbsp lemon zest
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 lb sea scallops


Rinse and blot dry sea scallops. Remove the tough muscle from the side of the large scallops. Heat a sauté pan over medium-high heat, add the olive oil and sear the scallops until golden brown on both sides. About 1-2 minutes per side. Scallops should yield easily when gently pressed.

For the gremolata, combine the parsley, lemon zest, garlic and pine nuts on a cutting board. Chop fine. Place the mixture in a bowl. Add the lemon juice, olive oil and season with salt and pepper.

Top the warm scallops with the gremolata. Use additional whole toasted pine nuts and parsley for garnish.

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