Yield
4 servings (serving size: about 4 ounces sea scallops and 2 tablespoons chimichurri)
Becky Luigart-Stayner

How to Make It

Step 1

Place first 9 ingredients in a food processor; process until finely chopped. Set aside.

Step 2

Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired.

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