Cooking with Parsley

Avoid the clichéd stem of curlyleaf lurking on the side of the plate, and bring the brightness of flat-leaf parsley to center stage.

Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
Photo: Randy Mayor

Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Perfectly seared sea scallops start with a hot cast-iron skillet and are finished with a homemade citrus salsa. The star, winter’s satsuma, are one of the sweetest citrus varieties with a meltingly tender texture. Look for satsumas with firm, tight peels, with no hollow-feeling or dented spots; heavier ones are generally juicier.

View Recipe: Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

More Ways To Get Cooking Light

Advertisement

 

JavaScript must be enabled to use this Calendar module.

MOST POPULAR
1
Our Best Easter Desserts

Find the perfect ending to your Easter feast with these light and fresh springtime desserts.

Black and White Angel Food Cake Recipe