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Halfbakedharvest.com
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1 1/2pounds large scallops (about 16 scallops) 1/4cup + 2 tablespoons extra virgin olive oil kosher salt and black pepper 4tablespoons salted butter zest and juice of 1 lemon (about 3 tablespoons lemon juice) 4-6cloves garlic, minced or grated 1pinch crushed red pepper flakes 1/4cup fresh parsley, chopped 1/4cup fresh oregano, chopped 1/4cup fresh basil, chopped 2green onions, chopped 1/2cup green olives, roughly chopped 2tablespoons red wine vinegar 4ounces feta cheese, broken into chunks toasted bread, for serving
Directions
1. Pat the scallops dry. Season with salt and pepper. 2. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the butter, lemon zest, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant and the scallops are opaque, about 3-4 minutes. Remove from the heat. 3. To make the dressing. Combine the remaining 1/4 cup olive oil, parsley, oregano, basil, green onions, olives, vinegar, and lemon juice. Add the feta and gently toss to combine. 4. To serve, plate the scallops and spoon over the feta and dressing. Season with flaky sea salt. Serve with crusty bread.
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