Recipe: Pan-Seared Scallops with Chimichurri

PAN-SEARED SCALLOPS WITH CHIMICHURRI

"If you're looking for a refined dinner that comes together in mere minutes, this is the recipe for you. Scallops are best served when they are quickly seared, which develops a golden brown crust on each side. The result is a rich buttery flavor with great texlure, I particularly love serving them with a bright, herby chimichurri, a delicious sauce hailing from South America, where it is so popular it's eaten with everything from grilled meats to leftovers from the refrigerator, It's incredibly easy to make and the ingredients can be found any time of year."



FOR THE CHIMICHURRI:
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
3 garlic cloves
3/4 cup fresh flat-leaf parsley leaves
3/4 teaspoon kosher salt. plus more as needed
1/2 teaspoon red pepper flakes
2 tablespoons water

FOR THE SCALLOPS:
2 tablespoons vegetable oil
16 larqe sea scallops, feet removed
Kosher salt and cracked black pepper
2 tablespoons unsalted butter

TO MAKE THE CHIMICHURRI:
In a food processor or blender, combine the olive oil, vinegar, lime juice, garlic, parsley, salt, red pepper flakes, and 2 tablespoons water and puree until smooth. Taste and season with additional salt, if necessary. (The chimichurri can be made up to 4 hours in advance. Cover and chill until ready to use)

TO PREPARE THE SCALLOPS:
In a large 12-inch cast-iron skillet set over medium-high heat, heat the vegetable oil.

Dry the scallops well with paper towels and liberally season each side with salt and pepper. Put the scallops in the hot pan and cook until the bottoms start to brown around the edges, about 2 minutes. Add the butter to the pan to help them caramelize (don't add earlier or it could burn). Once the butter melts, flip the scallops and cook until golden brown on the second side and just cooked through, 2 to 3 minutes.

TO SERVE:
Divide the scallops among 4 serving plates, drizzle with chimichurri sauce, and serve.

Makes 4 servings
Used with permission to Recipelink.com from Clarkson Potter
Source: Kitchen Confidence by Kelsey Nixon