Description
Scallops with corn chimichurri is a delightful dish that combines tender, buttery scallops with the sweetness of summer corn and a zesty chimichurri sauce.
Ingredients
- Fresh scallops: 1 pound (about 450 grams)
- Sweet corn: 2 cups (fresh or frozen)
- Garlic: 2 cloves, minced
- Fresh parsley: 1/2 cup, finely chopped
- Red wine vinegar: 2 tablespoons
- Olive oil: 4 tablespoons (divided)
- Salt: to taste
- Pepper: to taste
Instructions
- Prepare the chimichurri by combining parsley, garlic, red wine vinegar, and 2 tablespoons of olive oil in a bowl. Adjust seasoning with salt and pepper.
- Pat the scallops dry, season with salt and pepper, and sear in a skillet with 1 tablespoon of olive oil for 2-3 minutes on one side, then flip and cook for another 1-2 minutes.
- Sauté the sweet corn in the same skillet with the remaining tablespoon of olive oil for 5-7 minutes until tender. Plate the corn, top with scallops, and drizzle with chimichurri.
Notes
- Use fresh, dry scallops for the best flavor and texture.
- Ensure scallops are completely dry before searing for a perfect crust.
- Feel free to customize the chimichurri with different herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: scallops, corn, chimichurri, seafood, summer dish