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. This is yet another successful recipe from one of my favorite food sites, Cooking Light. Perfect for the summertime, put together this light meal or appetizer in less than 30 minutes.

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Cornmeal crusted scallops with mint chimichurri
Serves 4
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Total Time
30 min
Total Time
30 min
216 calories
21 g
41 g
5 g
23 g
1 g
258 g
978 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 216
Calories from Fat 41
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 41mg
Sodium 978mg
Total Carbohydrates 21g
Dietary Fiber 3g
Sugars 5g
Protein 23g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 cups loosely packed fresh mint leaves
  2. 3/4 cup sliced green onions
  3. 2 tbsp water
  4. 1 1/2 tbsp fresh lime juice
  5. 1 tbsp honey
  6. 1 tsp minced seeded serrano chile
  7. 1/2 tsp salt
  8. 1/2 tsp freshly ground black pepper
  9. 1 garlic clove
  10. 3 tbsp yellow cornmeal
  11. 1 1/2 pounds sea scallops
  12. 1 tbsp olive oil
  13. Green onion strips (optional)
Cherry on my Sundae

For complete recipe, click here

**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 than dredge in cornmeal. 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 butter instead of 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