For 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 eat.
For 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, 2-3 minutes
Divide the scallops among 4 serving plates, drizzle with chimichurri sauce and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (51%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 108.4mg||33 %|
|Sodium 512.7mg||18 %|
|Potassium 941.3mg||25 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.2g|
|Protein 42.4g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 390
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