Recipe - Pan-Sauteed Scallops W Herb Pasta Salad And Parsley Coulis

2 Lemons
4 teaspoon Drained capers
One half teaspoon Minced garlic
One half cup Plus 2 tablespoons
extravirgin olive oil
4 tablespoon Chopped fresh cilantro
sprigs
4 tablespoon Chopped fresh parsley leaves
4 Halibut steaks with skin;
(about 1 pound
; total) (1/2inch
; thick)
Lemon wedges for garnish

Grate enough zest from lemon to measure One half teaspoon and squeeze 2
tablespoons juice. Chop capers and in a small bowl whisk together with
zest, lemon juice, garlic, and salt and pepper to taste. Add One fourth cup oil in
a slow stream, whisking constantly until blended. Whisk in herbs.

Pat halibut dry and season with salt and pepper. In a nonstick skillet heat
remaining tablespoon oil over moderate heat until hot but not smoking and
cook halibut, turning once, until golden brown on both sides and just
cooked through, about 7 minutes total. Serve halibut topped with salsa
verde and garnished with lemon wedges.

Yield: 4