INGREDIENTS

  • 1 bunch Flat Leaf Parsley, finely chopped;
  • 8 cloves of Garlic, minced
  • ¾ cup Canola or Olive Oil plus 3 tablespoons for sautéing scallops.
  • ¼ cup Red Wine Vinegar
  • 1 Tablespoon Red Onion, minced
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Black Pepper, ground
  • ½ Teaspoon Kosher Salt
  • 12 ct. U/10 Dry Sea Scallops

SERVES 4

DIRECTIONS

  1. Combine all ingredients and mix well.
  2. Season scallop with salt and pepper.
  3. Add Canola oil to hot pan. Saute the scallops on medium high heat on one side until golden in color and scallop is still somewhat translucent. Remove Scallop from pan.
  4. Place one tablespoon of Chimichurri Sauce on plate, place scallop on top.

FISH USED IN THIS RECIPE

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