simple treats of the sea made delicious
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This hearty appetizer really showcases the flavor of your scallops. Thawed scallops are fine for this recipe but thaw them overnight and then drain them very well. Finally mop them dry with paper towels and repeat until the paper towels are dry. It might surprise you just how much liquid a frozen scallop can hold on to unless you are rigorous at drying it!

The scallops are served on a bed of salsa and topped with chimichurri. The salsa is made with tomatoes, onion and some orange juice. Throw in a little cilantro and even a few drops of hot sauce if you want. For the chimichurri we are using parsley, oregano, garlic and seasonings. Chimichurri is a grilled meat sauce which originated in Argentina but it is found all over Latin America and also in good steakhouses. It pairs well with the meatiness of scallops.

This makes a wonderful appetizer and the following recipe makes 4 appetizer-size portions. You can make the chimichurri and salsa ahead if you wish, then simply season the scallops with salt and black pepper and pan-sear them. Flip them over after seasoning the other side and finish them off. The scallops will take just a few minutes. Do not overcook them else they will dry out. Once they have a light golden brown crust on both sides and are opaque they are ready to plate. Add some microgreens to the plate as a garnish or some fresh herb sprigs, whichever you have.

Sensational Pan-Seared Scallops
Summary: Argentinian food is always exciting and these scallops are guaranteed to wow you with their juicy, tangy, homemade salsa and chimichurri additions, along with their perfect, golden-brown sear.
Author:
Cuisine: Argentinian
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
For the Scallops
  • 1 tablespoon olive oil
  • Salt and black pepper, as needed
  • 16 fresh scallops
  • 2 tablespoons olive oil
  • Fresh sage or similar, for garnish
For the Chimichurri
  • Leaves from ½ bunch fresh parsley
  • 2 minced garlic cloves
  • 1 small handful fresh oregano leaves
  • ⅓ cup olive oil
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
For the Salsa
  • ½ seeded, finely chopped tomato
  • 3 teaspoons finely chopped cilantro
  • 2 tablespoons finely chopped white onion
  • Just of ¼ orange
  • Hot sauce (optional)
Instructions
  1. Put the chimichurri ingredients in a food processor.
  2. Process until smooth.
  3. Combine all the salsa ingredients to make the salsa.
  4. You can add a few drops of hot sauce if you want.
  5. Divide the salsa between 4 serving plates.
  6. Use salt and black pepper to season the scallops on one side.
  7. Heat olive oil in a skillet over a medium-high heat.
  8. Swirl the pan so the oil covers the whole surface.
  9. Add the scallops seasoned side down.
  10. Season the other side with salt and black pepper.
  11. Cook for 2 minutes or until golden brown.
  12. Flip each one and cook for 1 or 2 more minutes.
  13. Top the salsa with the scallops.
  14. Next, spoon the chimichurri on top.
  15. Serve right away, garnished with fresh herb sprigs.

Photo Description:

These scallops taste so good. The chimichurri on top is made with garlic, parsley, oregano and seasonings, while the salsa underneath boasts tomatoes, onion, cilantro and orange juice. As for the scallops themselves, a little salt and black pepper is all you need to showcase their distinctive flavor. Get the pan nice and hot and they will sear in just a few minutes, then it is time to flip them over and do the other side. The hot scallops sizzle when they make contact with the cool salsa, then you can spoon your chimichurri on top. Be generous with it – this Argentinian condiment is seriously good! Add a sprig of herbs and your irresistible scallop appetizer is ready to serve.
 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine