Sea Scallops in Herb Broth
The parsley and watercress turn this broth a vibrant green.
- Servings: 4
Source: Martha Stewart Living, February/March 1994
- 1 bunch (about 2 cups) fresh flat-leaf parsley
- 1 bunch (about 1 1/2 cups) watercress, tough stems removed
- 2 shallots, coarsely chopped
- 1 teaspoon salt, plus more for scallops
- 16 (about 1 pound) sea scallops
- Freshly ground black pepper
- 1 teaspoon olive oil
- 1/4 cups water
In a medium saucepan, combine 1 1/2 cups parsley, 1 cup watercress, shallots, 1 1/2 cups water, and 1 teaspoon salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Strain; reserve liquid. Set aside.
Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops until golden brown, 5 minutes. Turn, and cook for 3 more minutes. Keep warm; repeat process.
Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top.