Pan-roasted scallops with gremolata

For the gremolata

Leaves from 4 to 6 stems flat-leaf parsley

½ lemon

1 small clove garlic

5 chive stems

2 tablespoons oil-cured olives

For the scallops

12 large (U-10) sea scallops

Sea salt

¼ cup Wondra flour

2 tablespoons neutrally flavored oil

1 tablespoon unsalted butter

For the gremolata: As you prep the following ingredients, transfer them to a medium bowl. Mince the parsley leaves. Grate ½ teaspoon of zest from the lemon. Mince the garlic. Finely chop or snip the chives. Mince the olives. Stir to combine.

For the scallops: Pat the scallops dry with paper towels, then season them lightly with salt on both sides. Line a plate with paper towels. Spread the Wondra flour on a plate.

Heat a large skillet over medium heat, then add the oil and swirl to coat. Once the oil is shimmering, gently press one flat side of each scallop into the flour to coat, then place the scallop floured side down in the skillet. Cook for about 2 minutes or until that side develops a golden crust.

Add the butter to the skillet; swirl the skillet so the melted butter is distributed. Cook for 1 minute, then turn the scallops over. The butter will be turning brown; carefully tilt the skillet so it collects on one side, and use it to quickly baste the scallops just until they look cooked through and glistening on the second side. Transfer them to the paper-towel-lined plate.

Arrange 3 scallops on each plate, first-seared (darker) sides up; top each with a spoonful of the gremolata. Serve right away.

Serves 4.

Nutrition values per serving: 190 calories, 12 g fat (3 g saturated fat), 12 g protein, 10 g carbohydrates, 0 g dietary fiber, 30 mg cholesterol, 440 mg sodium.

Adapted from "Poole's: Recipes and Stories From a Modern Diner," by Ashley Christensen (Ten Speed Press, September 2016).