I promised to share the recipe I used for salsa verde which I topped the Vermouth Seared Scallops with from last week’s meal.

• 1/2 cup coarsely chopped parsley
• zest from 2 small lemons or one large
• 2 garlic cloves
• 3 tablespoons coarsely chopped capers
• dash of salt
• olive oil (enough to just barely cover the whole mixture)

This doesn’t require much preparation other than letting the mixture sit for a few moments before serving. Chilling it in the fridge before serving definitely helps with the flavor.

Just chop everything up coarsely, and mix together. That’s about it. I borrowed this recipe from Alice Waters once again except she makes hers slightly different. I just eyeball the recipe and above are the approximate amounts for how much I use when I make this.