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.
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