Featured in the Honolulu Star-Advertiser on January 14, 2015. [Recipe Links Hawaii Electric]
Ingredients:
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
Directions:
- 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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