Cilantro Chimichurri Scallops Recipe

Cilantro Chimichurri Scallops Recipe

Yield:
4

Chimichurri is commonly served alongside steak however this glorious oil-based sauce is simply the correct factor to drizzle over seafood and provides buttery scallops a herby and acidic pop. We added cilantro to ours to offer it a vibrant twist.

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Elements

For the scallops:

1 pound of scallops

2 tablespoons of olive oil

Salt (to style)

1 tablespoon of butter

Freshly cracked black pepper (to style)

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

Directions
To make the Chimichurri: Place all elements right into a meals processor or blender and blend till smoothSeason scallops with salt and pepperHeat 2 tablespoons of olive oil over medium warmth and sear the scallops on both sides till browned.Serve scallops with a drizzle of the Chimichurri sauce

Vitamin Info:

Yield: 4

Serving Dimension: 1

Quantity Per Serving:

Energy: 374Total Fats: 28gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 22gCholesterol: 54mgSodium: 1457mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 24g

© Dani Conde

Class: Fish & Seafood