Seared Scallops with Chimichurri

Featured in the Honolulu Star-Advertiser on January 14, 2015.



Seared Scallops with Chimichurri


  • 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


  • 3 teaspoons olive oil, divided
  • 8 large sea scallops, cut in half crosswise
  • Salt & pepper to taste


In food processor, combine all dressing ingredients except for oil. Pulse until combined. With processor running, slowly add oil; set aside.

Heat 2 teaspoons oil in large nonstick skillet, over medium-high. Place half the scallops in the hot pan, seasoning lightly with salt and pepper; sear for 1 to 2 minutes per side. Set seared scallops on a serving platter and repeat with remaining scallops, adding the remaining oil to the pan. Drizzle seared scallops with chimichurri dressing. Serve immediately. Makes 4 servings.

Approximate Nutrient Analysis per serving:
160 calories, 11 g fat, 1.5 g saturated fat, 25 mg cholesterol, 350 mg sodium, 4 g carbohydrate, 1 g fiber, 0 g sugar, 10 g protein


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