Seared Scallops in a Chimichurri Style Sauce Sauce was my husband Richard’s request for our Valentines day dinner this year. Let’s just say, he did not have to twist my arm. Today was the coldest day of this winter so far. So spending the good part of the day in the kitchen was the best place to be on such a bitter cold day. There are a few variations to preparing a chimichurri sauce. Some people like them blended and with more olive oil. I like to chop all of my ingredients finely by hand. I also like adding sweet and hot chile peppers to mine. During the summer when I have a porch full of fresh herbs I prepare chimichurri quite often, sometimes adding fresh basil and tarragon into the mix. Someday, I would love to enjoy dinner at an authentic Argentinian restaurant just so I could try some real chimichurri! I have to say, that cooking my loved ones favorite dishes brings me great joy. Making great food memories one plate at a time….
For Chimichurri Sauce
1/2 cup flat leaf parsley, finely chopped
1/4 cup cilantro, finely chopped
1/3 cup finely diced red bell pepper
2 green onions
11/2 teaspoons dried crushed oregano
1 teaspoon dried basil
3 cloves garlic, minced
1 chile serrano, minced
1 teaspoon red pepper flakes
1/2 teasponn smoked paprika
1/2 teaspoon fresh cracked pepper
Salt to taste
Juice of 1 lemon
3 tablespoons red wine vinegar
1/3 cup olive oil or enough to cover chimichurri generously
You will also need
8 sea scallops
salt and fresh cracked pepper
1 tablespoon butter
1. Mix all of the ingredients for the chimichurri sauce at least an hour before cooking your scallops, taste for salt, cover and set aside. This recipe makes more sauce than you will need, but I use it on everything, lol!
2. When ready to cook scallops, make sure you gently press out any excess moisture out with paper towels. Season lightly on both sides with salt and pepper.
3. Preheat 2 tablespoons chili oil with 1 tablespoon butter to medium heat for a few minutes. When good and hot, sear the scallops for about 3 to 4 minutes per side or until opaque in color. Transfer to serving dish that has some chimichurri sauce on the bottom. Add more chimichurri sauce to the top of each scallop before serving.