Scallops With Italian Salsa Verde

• 1 cup loosely packed basil leaves
• 1 cup loosely packed mint leaves
• 1 cup loosely packed cilantro leaves
• 2 tbsp chopped dill
• 1 small red onion, chopped
• 1 small green pepper, seeded and chopped
• 1/2 cup plus 2 tbsp vegetable or olive oil
• 2 tbsp lemon juice
• 2 tbsp butter
• 20 large scallops, with the roe
• 1 large tomato, halved, seeded and finely chopped

1. For the salsa verde, process basil, mint, cilantro, dill, onion, green pepper, 1/2 cup of the oil and lemon juice in a food processor until almost smooth. Transfer to a bowl. Cover surface directly with plastic wrap to prevent discoloring. Set aside.
2. Heat the butter and 1 tbsp of the oil in a large skillet on high heat. Add the scallops in 2 batches and cook for 30 seconds on each side or until browned and almost cooked. Transfer to a plate.
3. Spoon 5 small dollops of salsa verde onto each plate. Top each dollop with a scallop and a little more salsa verde. Sprinkle with the tomato and freshly ground black pepper. Serve drizzled with the remaining 1 tbsp oil.

basil, mint, cilantro, dill, red onion, green pepper, vegetable, lemon juice, butter, scallops, tomato

Taken from recipes-plus.com/api/v2.0/recipes/21308 (may not work)