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….
Seared Scallops with a Chimichurri-Style Sauce
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
- chili oil
- 1 tablespoon butter
- 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!
- 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.
- Preheat 2 tablespoons oil high for a few minutes or until you see the pan begin to smoke. When good and hot, sear the scallops for about 2 minutes without moving. Flip over, add butter and cook for 1-1 1/2 more minutes. Scallops should be 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.