Seared Scallops with Chimichurri
Dressing:
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup fresh mint
- 2 teaspoons chopped fresh oregano
- 1 clove garlic, minced
- 1 tablespoon plus 1 teaspoon champagne vinegar
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red chili flakes
- 2 tablespoons extra-virgin olive oil
Scallops:
- 3 teaspoons olive oil, divided
- 8 large sea scallops, cut in half crosswise
- Salt & pepper to taste