Seared Scallops in Garlic Perfumed Olive Oil and Green Pebre

Chilean Chef Pilar Rodriguez shares her exclusive Seared Scallops in Garlic Perfumed Olive Oil and Green Pebre recipe.

Serves: 4

3 tablespoons merkén perfumed olive oil
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 cup chopped cilantro leaves
1 cup chopped parsley leaves
½ cup onion cut into small cubes
Salt and freshly ground black pepper to taste
20 scallops (1-inch diameter)
2 tablespoons garlic perfumed olive oil
1 pinch merkén

1. Clean the scallops and toss with the merkén olive oil. Set aside in the refrigerator to marinate.

2. In a separate bowl, make the green pebre: Whisk together the lemon juice, olive oil, salt and pepper to taste. When it is emulsified, add the cilantro, parsley, diced onion and lemon zest. Set aside.

3. Heat the garlic olive oil in a nonstick pan and sear the scallops until they are golden, about 2 minutes per side. Do not overcook the scallops—you want a nice pearl white color inside.

4. Sprinkle with merkén and serve immediately over the green pebre.