chimichurri scallops

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.


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


  1. To make the Chimichurri: Place all ingredients into a food processor or blender and mix until smooth
  2. Season scallops with salt and pepper
  3. Heat 2 tablespoons of olive oil over medium heat and sear the scallops on each side until browned.
  4. Serve scallops with a drizzle of the Chimichurri sauce
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 54mgSodium: 1457mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 24g
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Dani Conde

I'm a Software Developer, a Home Chef and a mom. I was born and raised in the beautiful coastal city of Rio de Janeiro, Brazil. I earned a Bachelor's degree in Marketing from Georgia State University and a bootcamp certificate for Software Development from Georgia Tech (I worked at Turner Broadcasting for 10 years before switching careers). I currently reside in Georgia with my husband and 2 kids. When I'm not working, I love to travel to the beach and cook for my family.