It’s hard to believe that it’s June already when it seems like it was January not too long ago. The past 6 months have been eventful with new private chef clients and more importantly, a new puppy! I’ve been occupied lately trying to potty train the little guy, which would explain the lack of posts recently. Only one week later and I think he’s picking it up rather well – who knew training a dog is a full-time job! While the little one was sleeping, I did manage to put together this delicious cornmeal crusted scallops with mint chimichurri. Perfect for the summertime, put together this light meal or appetizer in less than 30 minutes.

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Serves 4

Cornmeal crusted scallops with mint chimichurri


30 minTotal Time

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Ingredients

    Mint Chimichurri
  • 1 cup fresh mint leaves
  • 3/4 cup sliced green onions
  • juice and zest from 1 lime
  • 1 tbsp minced seeded jalapeno
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 cup olive oil
  • salt and pepper
  • Scallops
  • 1/4 cup yellow cornmeal
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 pounds sea scallops
  • 1 tbsp olive oil
  • 2 tbsp butter

Instructions

  1. Prepare the chimichurri. Place mint, green onions, juice, and zest from 1 lime, shallot and garlic in a food processor and process until finely chopped. Add oil and pulse 3-4 times or until well combined. Season with salt and pepper. Set aside.
  2. Combine cornmeal with garlic powder and onion powder. Season scallops with salt and pepper and dredge both sides in cornmeal mixture.
  3. Heat olive oil and butter in a large skillet over medium-high heat Add scallops to the pan and cook until browned, about 3 minutes. Carefully turn over the scallops and cook on the other side until golden browned about 1 more minute. Remove from heat and transfer scallops to a plate. Drizzle chimichurri on top and serve.
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http://cherryonmysundae.com/2015/06/cornmeal-crusted-scallops-with-mint-chimichurri.html

**Helpful tips and common mistakes

Scallops are one of my favorite types of seafood when prepared properly. They have a slight sweetness, which when caramelized and seared in the pan or on the grill, can become enhanced. I normally sear my scallops but decided to try something different with this recipe by coating it in cornmeal.

Purchase large scallops for this recipe; those baby ones just won’t cut it. Season the scallops with salt and pepper then dredge in cornmeal seasoned with garlic and onion powder. Always, always remember to season your food!

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When  you’re ready to cook, make sure the pan is hot, hot, hot! You want the scallops to get a nice golden crust. If the oil is not hot enough, the cornmeal will soak up all that oil and become soggy. I like to use a combination of butter with oil, but if you’re trying to be healthier, oil will work just as well. 

When the scallops are nicely browned on both sides, top with the chimichurri and serve. I love the classic chimichurri as much as the next person, but this variation with mint is a great variation. The freshness of the chimichurri with the tender but crispy scallops is a fantastic combination. 

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Bring out your knife and fork and get ready to devour these cornmeal crusted scallops with mint chimichurri!

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Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles