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Cornmeal-Crusted Scallops with Mint Chimichurri

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

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  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.