Cilantro Chimichurri Scallops Recipe

Cilantro Chimichurri Scallops Recipe

Cilantro Chimichurri Scallops Recipe


Chimichurri is often served alongside steak but this wonderful oil-based sauce is just the right thing to drizzle over seafood and give buttery scallops a herby and acidic pop. We added cilantro to ours to give it a bright twist.



For the scallops:

1 pound of scallops

2 tablespoons of olive oil

Salt (to taste)

1 tablespoon of butter

Freshly cracked black pepper (to taste)

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

To make the Chimichurri: Place all ingredients into a food processor or blender and mix until smoothSeason scallops with salt and pepperHeat 2 tablespoons of olive oil over medium heat and sear the scallops on each side until browned.Serve scallops with a drizzle of the Chimichurri sauce

Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

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

© Dani Conde

Category: Fish & Seafood

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Cilantro Chimichurri Scallops Recipe  
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