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| Photo from glowkitchen.com |
Chimichurri is a herb-based sauce from Argentina that is used to garnish and enhance a range of foods, particularly grilled meats and seafood. After extensive deliberation, we've concluded that chimi is the world's finest condiment, capable of making terrible food good and good food wonderful. Once you've made it, you'll find it difficult not to smear it over everything: sandwiches, grilled vegetables, and eggs.
It's probably worth your time to double the recipe and save some in the fridge for when cravings strike, which will most likely be frequently after you make this dish. You get to pour your chimichurri on scallops in this dish (and just so you know, we think scallops are the most underrated of all seafood). They're really thin, yet have a sweet, meaty flavor that makes them seem decadent. They also cook quickly, in approximately 5 minutes.
INGREDIENTS
1/2 cup salted water
2 tablespoons red wine vinegar
1 cup chopped fresh parsley
2 minced garlic cloves
a pinch of red pepper flakes
3 tablespoons olive oil
1 pound of big sea scallops
Black pepper to taste
SCALLOPS WITH CHIMICHURRI RECIPE
1. In a bowl, combine the water and 1/2 teaspoon salt and microwave for 30 seconds. Stir until the salt is completely dissolved, then add the vinegar, parsley, garlic, and pepper flakes.
2. Slowly sprinkle in 2 tablespoons olive oil, stirring constantly. You can use the chimichurri right away, but it's better to let the flavors marry for at least 20 minutes; it will keep covered in the fridge for 3 days.
3. In a large skillet over medium-high heat, heat the remaining 1 tablespoon oil. Dry the scallops thoroughly with paper towels before seasoning both sides with salt and pepper.
4. When the oil is hot, add the scallops and sauté for 2–3 minutes on the first side, without moving them, until a deep brown crust forms. Cook for 1 to 2 minutes more, or until firm but yielding to the touch. Drizzle with the chimichurri and serve.
