Scallop Recipe w/ Gremolata

Donated by

 Lola Singletary

Gremolata
1 small bunch of flat-leafed parsley (if you use dried parsley, you will need only half as much)
1 large clove of garlic... See More
1 lemon
Black pepper

Directions:

1) Wash and dry the parsley. Finely chop enough to yield two tablespoons (One tablesppon dried0
2) Mince the garlic.
3) Grate the peel of the lemon until you have produced one teaspoon of zest. (With dried parsley include one tablespoon of fresh lemon juice, also.)
4) Mix all of the above in a small bowl and add salt and pepper to taste. Many prepare the ingredients together in a mortar and pestle to ensure that the flavors of each ingredient mingle before the gremolata is served but a blender, mini-food processor or spice grinder works just as well if you pulse it. The final product should be a course combinaition of all ingredients, bu NOT paste-like.

Gremolata is a very basic condiment and can be altered to make it go perfectly with many main entrees. The lemon zest, for example, can be replaced with orange zest for a slightly sweeter product. If you want to add some more texture and flavor to your gremolata, consider adding very finely chopped nuts such as hazelnuts or walnuts. Capers go very well with salmon and often compliment smoked salmon, which is also known as lox. Capers can also be added to gremolata that is intended for a salmon entree. Note that capers are usually packed in brine; you may not need to add any extra salt to your gremolata if you use capers.