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Category: Seafood
Prep Time: Cook Time: Total Time:
Dressing:
1/4 cup chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano
1 garlic clove, minced
1 tbsp plus 1 tsp red wine vinegar
1 tbsp water
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red chili flakes
2 tbsp extra-virgin olive oil
Scallops:
8 large sea scallops, cut in half crosswise
3 tsp olive oil, divided
Salt & pepper for seasoning
Dressing:
In the bowl of a food processor, combine parsley, oregano, garlic, red wine vinegar, water, salt, pepper, and red chili flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil.
Scallops
Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.
Serves 4 as an appetizer (4 scallops per person).
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SEARED SCALLOPS WITH CHIMICHURRI DRESSING
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Category: Seafood
Prep Time: Cook Time: Total Time:
Dressing:
1/4 cup chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano
1 garlic clove, minced
1 tbsp plus 1 tsp red wine vinegar
1 tbsp water
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red chili flakes
2 tbsp extra-virgin olive oil
Scallops:
8 large sea scallops, cut in half crosswise
3 tsp olive oil, divided
Salt & pepper for seasoning
Dressing:
In the bowl of a food processor, combine parsley, oregano, garlic, red wine vinegar, water, salt, pepper, and red chili flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil.
Scallops
Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.
Serves 4 as an appetizer (4 scallops per person).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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