Chimichurri is a grilled meat sauce that originated in Argentina, but is popular throughout Latin America. It has an herb-based sauce that pairs well with the meaty textures. For this recipe, I use chimichurri to complement seared scallops. It’s a simple, light but tasty dish. Enjoy!
Chimichurri is built on its parsley, which glows like woah:
Parsley: contains a compound called myristicin, which inhibits tumor formation and helps to fight oxidization. The herb is rich in antioxidants, which help fight aging. With its luteloin and vitamin C content, parsley has strong anti-inflammatory properties and contributes to a healthy immune system. Additionally, parsley also helps to maintain healthy cardiovascular and nervous systems.
Pan Seared Scallops with Chimichurri Sauce
Keywords: sear main pescetarian scallops parsley oregano garlic fish
For the Scallops
- 1 tablespoon olive oil
- Salt and pepper for seasoning
- Up to 15 fresh scallops
- 2 tablespoons olive oil for searing
For the Dressing
- 1/2 bunch fresh flat-leaf parsley, trimmed of thick stems
- 2 garlic cloves
- 1 small handful fresh oregano leaves
- 1/3 cup olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Place all chimichurri ingredients into a food processor and mix until smooth.
Season scallops with olive oil, salt and pepper. In a medium saucepan brought up to medium-high heat, add olive oil and turn pan so the oil is covering the entire surface. Add the scallops, seasoned side down.
Season the open-faced side with salt and pepper and let cook for 2-3 minutes, or until the bottom has browned. Turn each scallop and let cook for another 1-2 minutes.
Serve immediately with the sauce.
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