Cilantro Chimichurri Scallops Recipe
Yield:
4
Chimichurri is often served alongside steak but this wonderful oil-based sauce is just the right thing to drizzle over seafood and give buttery scallops a herby and acidic pop. We added cilantro to ours to give it a bright twist.
Ingredients
For the scallops:
- 1 pound of scallops
- 2 tablespoons of olive oil
- Salt (to taste)
- 1 tablespoon of butter
- Freshly cracked black pepper (to taste)
For the Chimichurri:
- 1/3 cup of olive oil
- 1/4 cup of cilantro
- 1/4 cup of parsley
- 1 garlic clove, minced
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Instructions
- To make the Chimichurri: Place all ingredients into a food processor or blender and mix until smooth
- Season scallops with salt and pepper
- Heat 2 tablespoons of olive oil over medium heat and sear the scallops on each side until browned.
- Serve scallops with a drizzle of the Chimichurri sauce
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 54mgSodium: 1457mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 24g
