4 servings (serving size: about 4 ounces sea scallops and 2 tablespoons chimichurri)
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)
How to Make It
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.
I LOVED this recipe! It may be because I found the most beautiful scallops at the store, but I also think that the flavors work really well. Since scallops are fairly expensive, I only bought 1/2 lb of scallops and used cod fillets nuggets for the other 1 lb of seafood. I thought the mint sauce went well with both the fish and the scallops, but of course was best with the sweet meat of the shellfish. I was surprised at the gorgeous brown crust I got on the scallops from just the cornmeal as the crust - flavor was perfect (no extra seasonings). I served with steamed green beans and garlic bread. A very excellent meal and I would 100% make again in the future. The only change would be to cut the honey and mint a bit from the sauce - both were very distinct in the batch I made, and I would like them to blend a bit more for my taste. Enjoy!
I did not like this at all. I didnt make the sauce because I really dont like mint, but I made the scallops and it was pretty gross. The cornmeal did not stick to the scallops at all and since scallops need to be cooked high and quick the cornmeal just burned all in my pan. It didn't add any crunch because it got soggy, really i would have prefered a light dusting of flour with some S&P and a bit of garlic salt thrown in for flavor. The only thing that saved this dish for us was our love of scallops. I def wont make this again.
I've made this recipe many, many times. It's a regular and one of my favorite recipes. It's quick and I always use it when I have mint left over from other recipes that just need a few tsps of mint. I use shrimp instead of scallops and it works great. The sauce is just amazing. I've made couscous on the side, but I'll give the rice a try next time-I don't know why I hadn't thought of that...
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