Seared Scallops with Chimichurri Dressing Recipe

Within four hours of arriving in Victoria, Canada, I bellied up to a table in my parents’ favorite sushi restaurant, readying myself for a feast of the freshest fish to pass my lips in months. If I were ever to find myself on death row (hey, if someone ever tries to raid my Brie cheese stash, I will be forced to take matter into my own hands), sushi would be my chosen last meal. If one is lucky enough to be in the Mecca of fresh seafood, one must pay homage to Poseidon and his troops. Or at least that is my excuse for eating two sushi rolls, several pieces of sushi, one pound of mussels, and a plateful of these tender scallops in the past 48 hours. What’s left for tomorrow? Well, fresh halibut and fresh spot prawns, of course. Moderation has officially been booted out the door. By the end of this seafood love-in, there are bound to be more recipes to add to The Best of…Grilling & Summer Barbecue Recipes.

My mum and I got our hands on some hefty sea scallops, which I cut in half crosswise to ensure more even cooking. They were then lightly seared in a little olive oil until barely cooked through. Do every thing in your power not to overcook these little treasures of the sea. They will go from tender and buttery to tough and rubbery in the blink of an eye. Once cooked, I topped each scallop with a drizzle of chimichurri dressing from my Grilled Flank Steak Salad with Chimichurri Dressing recipe. The acid in the vinegar, along with the brightness of the fresh parsley and spice of the red chilli flakes livened up the mellow scallops without overwhelming them. We ate these as an appetizer, but they can also be enjoyed as an entrée. Just be sure to increase the portion size for each person.

Dressing:
In the bowl of a food processor, combine ¼ cup chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh oregano, 1 garlic clove, minced, 1 tablespoon plus 1 teaspoon red wine vinegar, 1 tablespoon water, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon red chili flakes.

Pulse until combined, but not smooth. With the motor running, slowly pour in 2 tablespoons extra-virgin olive oil.

Scallops:
Cut 8 large sea scallops in half crosswise.

Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.

Other scallop recipes:

Simply Recipes’ Sea Scallops with Asparagus Sauce
Steamy Kitchen’s Black Garlic with Scallops
No Recipes’ Ramp & Scallop Linguine
Wrightfood’s Pan Seared Scallops with Red Onion Confit

Seared Scallops with Chimichurri Dressing

Dressing:
¼ cup chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano
1 garlic clove, minced
1 tbsp plus 1 tsp red wine vinegar
1 tbsp water
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp red chili flakes
2 tbsp extra-virgin olive oil

Scallops:
8 large sea scallops, cut in half crosswise
3 tsp olive oil, divided
Salt & pepper for seasoning

Dressing:
In the bowl of a food processor, combine parsley, oregano, garlic, red wine vinegar, water, salt, pepper, and red chili flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil.

Scallops
Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.

Serves 4 as an appetizer (4 scallops per person).

Printable recipe