Ingredients
2 tablespoons finely chopped shallot (about 1 large shallot)
Salt and pepper
1 tablespoon red or white wine vinegar
6 tablespoons extra-virgin olive oil
1/3 cup coarse bread crumbs, such as panko
8 to 10 ounces fresh sea scallops, patted dry
1 tablespoon canola oil
1/3 cup chopped tender herbs, such as parsley and dill, plus whole leaves for serving
1 teaspoon capers, chopped
Finely grated zest from 1 lemon or orange, optional
Directions
1
Add the shallots to a small bowl and season with salt and pepper. Stir in the vinegar and set aside.
2
Heat a medium skillet (preferably not non-stick) over medium. Add 1 tablespoon olive oil and tilt the pan so the oil coats the bottom. Once shimmering, add the bread crumbs. Cook, stirring often, until golden brown and toasty, about 5 minutes. Transfer to a plate and wipe the pan clean.
3
Toss the scallops with the canola oil in a bowl and season with salt and pepper. Heat the same skillet over high. When the skillet is thoroughly heated, place the scallops in the pan, spacing them apart. Sear, undisturbed, until golden brown on the bottom, 3 to 4 minutes. Flip and repeat on the second side. Transfer to a serving platter.
4
Finish the salsa: To the bowl with the shallots, add herbs, capers, the remaining 5 tablespoons olive oil and the lemon zest, if using, and stir to combine. Stir in the bread crumbs and season with salt and pepper to taste.
5
To serve, spoon the salsa on and around the scallops; top with herb leaves.