Easy Scallops With Chimichurri Recipe
Chimichurri is an herb-based sauce from Argentina used to adorn and enhance a variety of different dishes, grilled meats, and fish above all. After some careful reflection, we've decided that chimi is pretty much the world's greatest condiment, turning bad food good and making good food great. Once you make it, you'll have a hard time not painting it on everything you come across: sandwiches, grilled vegetables, eggs.
It's probably worth your time to double the recipe and have a bit stashed in the fridge for when cravings strike, which will be often after you make this dish. In this meal, you get to pour your chimichurri on scallops (and just so you know, we think scallops are the most underrated of all seafood). They're incredibly lean, but with a sweet, meaty taste that makes them feel indulgent. Plus, they cook effortlessly in about 5 minutes.
So, let's review: indulgent, fast, and covered in chimichurri. In a word: yum. What are you waiting for? Get cooking!
Nutrition: 200 calories, 11 g fat (1.5 g saturated), 480 mg sodium
Serves 4
You'll Need
1⁄2 cup water with salt
2 Tbsp red wine vinegar
1 cup fresh parsley, chopped
2 cloves garlic, minced
Pinch red pepper flakes
3 Tbsp olive oil
1 lb large sea scallops
Black pepper to taste
How to Make It
- Combine the water and 1⁄2 teaspoon salt in a bowl and microwave for 30 seconds. Stir so the salt thoroughly dissolves, then mix in the vinegar, parsley, garlic, and pepper flakes.
- Slowly drizzle in 2 tablespoons of the olive oil, whisking to incorporate. You can use the chimichurri now, but it's best to let the flavors marry for 20 minutes or more; it will keep covered in the fridge for 3 days.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Thoroughly dry the scallops with paper towels, then season on both sides with salt and pepper.
- When the oil is hot, add the scallops and cook for 2 to 3 minutes on the first side, without disturbing them, until a deep brown crust has developed. Flip and cook for 1 to 2 minutes longer, until firm but yielding to the touch. Serve drizzled with the chimichurri.
