Cornmeal-Crusted Scallops with Mint Chimichurri

Cornmeal-Crusted Scallops with Mint Chimichurri Recipe
Becky Luigart-Stayner
Chimichurri is a thick herb sauce commonly made with parsley and oregano, and served with grilled meat in Argentina. Mint gives this version a more delicate taste, making it perfect for seafood. Serve over a bed of rice to soak up the flavorful sauce.


4 servings (serving size: about 4 ounces sea scallops and 2 tablespoons chimichurri)

Recipe from

Cooking Light

Nutritional Information

Calories 237
Caloriesfromfat 19 %
Fat 4.9 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 29.6 g
Carbohydrate 17.3 g
Fiber 2.1 g
Cholesterol 56 mg
Iron 1.4 mg
Sodium 576 mg
Calcium 68 mg


1 1/2 cups loosely packed fresh mint leaves
3/4 cup sliced green onions
2 tablespoons water
1 1/2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced seeded serrano chile
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove
3 tablespoons yellow cornmeal
1 1/2 pounds sea scallops
1 tablespoon olive oil
Green onion strips (optional)


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

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.

Cynthia Nicholson,

Cooking Light

May 2005
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