Imagine transforming ordinary sea scallops into a mouthwatering culinary masterpiece that will make your dinner guests think you've secretly trained in a professional kitchen. This Pan Seared Scallops with Chimichurri recipe is your ticket to creating a restaurant-worthy dish that's surprisingly simple to prepare, delivering explosive flavors and restaurant-level presentation right from your home kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 8 large sea scallops
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 cup fresh parsley
- 2 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil (for chimichurri)
Instructions
- Begin by preparing the chimichurri sauce. In a food processor, combine the fresh parsley, garlic cloves, red wine vinegar, red pepper flakes, and 1/2 cup of olive oil. Blend until the mixture is well combined but still has some texture. Season with salt to taste. Set aside.
- Rinse the scallops under cold water and pat them dry with paper towels. Ensuring they are dry will help achieve a nice sear. Season both sides of the scallops with salt and pepper to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but is not smoking.
- Carefully place the scallops in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet. Sear the scallops for about 2-3 minutes on one side without moving them, until they develop a golden-brown crust.
- Using tongs, flip the scallops and cook for an additional 1-2 minutes on the other side, until they are opaque and cooked through. Be careful not to overcook them, as they can become rubbery.
- Once the scallops are cooked, remove them from the skillet and place them on a plate. Drizzle some of the chimichurri sauce over the top of the scallops, reserving some for serving on the side.
- Serve the scallops warm, garnished with additional chimichurri sauce if desired. Pair with a side salad or your favorite vegetable for a complete meal.
Tips
- Dryness is Key: Always thoroughly pat scallops dry with paper towels before cooking. Moisture prevents that coveted golden-brown crust.
- High Heat is Essential: Use a heavy-bottomed skillet and ensure it's properly heated before adding scallops to achieve perfect searing.
- Don't Overcrowd: Cook scallops in batches if necessary to maintain proper heat and allow each scallop space to develop a beautiful crust.
- Timing is Critical: Scallops cook quickly - 2-3 minutes per side maximum. They're done when they're opaque and slightly firm to touch.
- Fresh Ingredients Matter: Use the freshest scallops possible and high-quality olive oil for the most vibrant chimichurri sauce.
- Serve Immediately: Scallops are best enjoyed hot and fresh off the pan to maintain their delicate texture and temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 20g
Fat: 30g
Saturated Fat: g
Cholesterol: 40mg
