Cornmeal-Crusted Scallops with Mint Chimichurri

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.

Yield: 4 servings (serving size: about 4 ounces sea scallops and 2 tablespoons chimichurri)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 19%
  • Fat: 4.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.6g
  • Carbohydrate: 17.3g
  • Fiber: 2.1g
  • Cholesterol: 56mg
  • Iron: 1.4mg
  • Sodium: 576mg
  • Calcium: 68mg

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)

Preparation

  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.
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