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 teaspoon 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
¼ teaspoon red chili flakes
2 tablespoon extra-virgin olive oil
Scallops:
8 large sea scallops, cut in half crosswise
3 teaspoon 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).
Kristina Vanni
Oooh, love chimichurri on steak...I will have to try it on scallops now!
Bootcamp
I am quite sure my boss would like those! 😉
Sadie
We have made this sauce on numerous occasions now - it is very good. We usually make it with cilantro instead of parsley. The husband will use the sauce for his steak and I will put in on some white fish. Delish!
Becky
This is similar to my chimichurri sauce with minor changes. I use red wine vinegar instead of sherry, jalepenos instead of cayenne. So so good especially slightly reheated in the microwave with the steak.
Brittany
I loved this recipe, and it is perfect for summer. I did not have cilantro so I made the salsa without it and it still came out delicious.
Jennifer
Well, Scallops are always my favorite and it is so true about cooking them properly. Yours look perfect and I love the chimichurri sauce!
Jean
I don't like Scallops, but I made this for a friend and she loved them. The salsa is very good. I will be using it for other items.
Cookin' Canuck
Diane, I'm so glad you enjoyed these.
Jane, fun changes! I'll have to try those.
Kayla, glad to hear your friend enjoyed the scallops. This chimichurri dressing also works really well over grilled flank, salmon, and chicken.
Jillian, I think that rice pairs really well with scallops, particularly one with a lemon flavor (add some lemon zest). As for vegetables, the possibilities are endless at this time of year. We love veggies, grilled simply with olive oil, salt and pepper. Zucchini, asparagus, and red peppers are all good choices. Enjoy your vacation!
Jillian
I am making some seared scallops for my family when we are on vacation at our house in Cape Cod. But what goes well with seared scallops? I am looking for a starch to go with the meal and also a vegetable. And possibly another protein for people who don't like scallops? Just tell me how you would complete this meal! Any kind and helpful suggestions welcome!
Kayla
I don't like Scallops, but I made this for a friend and she loved them. The salsa is very good. I will be using it for other items.
Katie
The photos posted looks absolutely yummy. Thanks for sharing a new sauce recipe.
Jane
Absolutely amazing! I would suggest adding mandarin oranges, a bit more jalapenos (to up the kick), chili powder and ginger powder.
Diane
I enjoyed the brightness of the chimichurri dressing with the buttery, mellow taste of the scallops. thanx for sharing.
Lynn
I think i can learn a lot on your blog post, since i love cooking i will follow your blog and I'm looking forward to read more. Thank you
Victoria
Thanks for this new post…I am going to make it for Dad’s day tomorrow, ( LOVE South American condiments) so going to make a few adjustments, to work for my hubby, will let you know how it goes…thanks again!