New This Month

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


  1. 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.

  2. 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.

  3. 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.

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