Description
These succulent scallops and simple chimichurri is unbelievably delicious. Perfect for meatless Monday!
Ingredients
- FOR THE CHIMICHURRI:
- 1 bunch Parsley
- ⅓ bunches Cilantro
- 4 sprigs Oregano (4 Inches Long)
- 3 cloves Garlic
- ¼ cups Red Wine Vinegar
- ⅔ cups Olive Oil
- 1 teaspoon Red Chili Flakes
- FOR THE SCALLOPS:
- 2 Tablespoons Olive Oil
- 1 pound Sea Scallops
Preparation
For the chimichurri:
Wash herbs and lay out to dry. Pick parsley leaves, cilantro leaves and oregano leaves off the stems. Place in the food processor.
Peel garlic and place in food processor. Pulse a few times to chop the herbs and garlic.
Add red wine vinegar and olive oil. Pulse for 30 seconds, until the mixture is well chopped and combined. Place in a bowl, sprinkle red chili flakes.
For the scallops:
Heat olive oil over high heat in a skillet. Once the oil is very hot, place scallops in the skillet. Allow scallops to sear until browned (about 2–4 minutes, or to your liking). Flip and sear the other side.
Serve scallops and top with freshly made chimichurri!
