Panfried Scallops with Salsa Verde
Ingredients
- 2 cups (2 oz./60 g) lightly packed fresh flat-leaf parsley leaves
- 2 imported Italian or Spanish anchovy fillets
- 1 garlic clove, coarsely chopped
- 1/2 cup (1 oz./30 g) fresh bread crumbs
- 1 Tbs. capers, rinsed and drained
- Fine sea salt and freshly ground pepper
- 1 Tbs. red wine vinegar
- 1/2 cup (4 fl. oz./125 ml) plus 2 Tbs. extra-virgin olive oil
- 1 cup (5 oz./155 g) unbleached all-purpose flour
- 1 lb. (500 g) sea scallops
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