Seared Scallops with a Chimichurri-Style Sauce
Easy and quick pan seared scallops with chimichurri! Ant night can become a special occasion!
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.