Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Cynthia Nicholson
Recipe by Cooking Light May 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

237 calories; calories from fat 19%; fat 4.9g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.9g; protein 29.6g; carbohydrates 17.3g; fiber 2.1g; cholesterol 56mg; iron 1.4mg; sodium 576mg; calcium 68mg.
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