Cornmeal-Crusted Scallops with Mint Chimichurri |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chimichurri is a thick herb sauce commonly made with parsley and oregano, and served with grilled meat in Argentina. Mint gives this version a more delicate taste, making it perfect for seafood. Serve over a bed of rice to soak up the flavorful sauce. Ingredients:
1 1/2 cups loosely packed fresh mint leaves |
3/4 cup sliced green onions |
2 tablespoons water |
1 1/2 tablespoons fresh lime juice |
1 tablespoon honey |
1 teaspoon minced seeded serrano chile |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 garlic clove |
3 tablespoons yellow cornmeal |
1 1/2 pounds sea scallops |
1 tablespoon olive oil |
green onion strips (optional) |
Directions:
1. Place first 9 ingredients in a food processor; process until finely chopped. Set aside.
2. Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired.
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