Ingredients

• 16 (6-inch) bamboo skewers

• 1 cup (tightly packed) fresh flat-leaf parsley leaves

• ½ teaspoon dried oregano

• 1 small shallot, thinly sliced

• 2 garlic cloves, crushed

• ½ cup mild-flavored olive oil, plus more for cooking

• 2 tablespoons red wine vinegar

• 1 to 2 teaspoons crushed red pepper flakes (to taste)

• Salt and freshly ground black pepper

• 1 pound sea scallops Available in Our Premium Subscription Box

Directions

Prep the Skewers and Salsa

Soak the bamboo skewers in hot water while you prepare the ingredients.

To make the salsa verde, in a food processor or blender, combine the parsley, oregano, shallot, and garlic. Pulse until finely chopped. Add the oil and pulse just to combine. Transfer the mixture to a bowl and stir in the vinegar and as much of the crushed red pepper flakes as desired. Season with salt and pepper.

Make the Kebabs

Pat the scallops dry with paper towels and remove and discard the connective muscle along the edge. Arrange 4 scallops in a row and thread them all onto 1 skewer. Insert a 2nd skewer, near the first, so the scallops are threaded onto a pair of parallel skewers. (Double skewering keeps the scallops from spinning.) Drizzle lightly with oil. Season with salt and pepper.

Cook the Kebabs

Heat a large cast-iron skillet or grill pan over medium-high heat and rub with a thin layer of oil. Add the scallop kebabs and cook without turning until deeply golden, about 5 minutes. Turn and cook just until the scallops are lightly browned, 1 to 4 minutes, depending on the size of the scallops. Transfer the skewers to a platter and serve with the salsa verde.

Pro Tips

Pair it Up

Look for a light bright white with grassy undertones to match the freshness of the sauce. Sauvignon blanc, albariño, or vinho verde are all excellent options.

Change It Up

Wrap each scallop in a ribbon of zucchini or a pre-cooked piece of bacon before skewering for smoky richness.