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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Seared Scallops in a Chimichurri Style Sauce

Seared Scallops in a Chimichurri Style Sauce

February 14, 2015Leave a Comment

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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.

Seared Scallops in a Chimichurri-Style Sauce

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.

Scallops garnished with chimichurri sauce over risotto
Seared Scallops garnished with a Chimichurri sauce on a platter
Seared Scallops  garnished with chimichurri on a Platter

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 in a Chimichurri Style Sauce
Seared Scallops in a Chimichurri Style Sauce

 

Sea Scallops
Sea Scallops

 

Scallops searing in the pan

 

There are many variations of a chimichurri sauce. I like to chop mine fine by hand and add sweet and hot chile peppers to my recipe.
There are many variations of a chimichurri sauce. I like to chop mine fine by hand and add sweet and hot chile peppers to my recipe.
A quick sear on each side and right into the zesty chimichurri!
A quick sear on each side and right into the zesty chimichurri!
The scallops were delicious in the chimichurri sauce!
The scallops were delicious in the chimichurri sauce!

 

Seared Scallops on a platter garnished with chimichurria

Seared Scallops with a Chimichurri-Style Sauce

Easy and quick pan seared scallops with chimichurri! Ant night can become a special occasion!
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Course: Appetizer, Starter
Cuisine: Latin American
Prep Time: 25 minutes minutes
Cook Time: 6 minutes minutes
Resting Time For Chimichurri: 1 hour hour
Total Time: 1 hour hour 31 minutes minutes
Servings: 2 Servings

Ingredients

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

Instructions

  • 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.

Notes

You don’t need special herbs to prepare a traditional chicmichurri. The main ingredients are parsley, oregano, crushed red pepper flakes, garlic, red wine vinegar, lemon, olive oil, salt and pepper.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Pan Seared Scallops on a Platter

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Filed Under: Mariscos~Seafood Tagged With: Chimichurri, Garlic, Parsley, Scallops

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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