Seared Scallops with Chimichurri Sauce

Name: Seared Scallops with Chimichurri Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1/2 lb sea scallops; 2 Tbsp avocado oil; 1 Tbsp butter; salt; paprika; 2 cups flat leaf parsley; 1/3 cup oregano; 4 cloves garlic; 1 lime; 3 Tbsp lime juice; 1 tsp pure maple syrup; 3/4 tsp salt; 1/4 tsp black pepper; 3/4 cup avocado oil

User Reviews

5

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
2 servings
Calories
350 kcal
Course
Main Course
Cuisine
American

Seared Scallops with Chimichurri Sauce

Tyler Espinosa

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Pan-cooked seared scallops with tangy delicious chimichurri sauce

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Ingredients

Servings

1/2 lb sea scallops
2 Tbsp avocado oil
1 Tbsp butter or ghee, grass-fed
salt sea salt
paprika

Chimichurri Sauce:

2 cups flat leaf parsley packed
1/3 cup oregano loosely packed, fresh
4 cloves garlic minced
1 lime zested
3 Tbsp lime juice fresh
1 tsp pure maple syrup optional
3/4 tsp salt sea salt
1/4 tsp black pepper
3/4 cup avocado oil or olive oil

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Instructions

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Seared Scallops:

Pat scallops dry with a paper towel and season with sea salt and paprika (and/or any of your favorite seasonings).
Heat a large cast iron or stainless steel skillet over medium to medium-high heat and add the avocado oil and butter. Allow skillet to get completely hot.
Place the scallops on the hot skillet, ensuring they have plenty of room for cooking evenly. Cook for 2 minutes, then flip using tongs and cook 1 to 2 minutes longer, until scallops are opaque and firm when poked.
Serve with chimichurri sauce and choice of sides

Chimichurri Sauce:

Add all ingredients for the chimichurri sauce except for the oil to a food processor or blender. Pulse to chop. Leaving the machine on, slowly stream the oil through the opening and continue processing until sauce reaches desired consistency. Use immediately or store in a jar in the refrigerator for up to 1 week.