Fish

Scallops with Chimichurri is for Dinner.

Scallops with Chimichurri takes 20 minutes to prepare.

Scallops with Chimichurri takes 10 minutes to cook.

Scallops with Chimichurri makes 4 servings.

The ingredients for Scallops with Chimichurri are:

1/2 cup water
Salt
2 Tbsp red wine vinegar
1 cup fresh parsley, chopped
2 cloves garlic, minced
Pinch red pepper flakes
3 Tbsp olive oil
1 lb. large sea scallops
black pepper to taste

Here is how you make Scallops with Chimichurri:

COMBINE the water and 1/2 tsp salt in a bowl and microwave for 30 seconds. Stir so the salt thoroughly dissolves, then mix in vinegar, parsley, garlic and pepper flakes. Slowly drizzle 2 Tbsp of the olive oil, whisking to incorporate. You can use the chimichurri now, but it's best to let the flavors marry for 20 minutes or more; it will keep covered in the fridge for 3 days.HEAT the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Thoroughly dry the scallops with paper towels, then season on both sides with salt and pepper. When the oil is hot, add the scallops and cook for 2 to 3 minutes on the first side, without disturbing them, until a deep brown crust has developed. Flip and cook for 1 to 2 minutes longer, until firm but yielding to the touch. Serve drizzled with the chimichurri.Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user BRANDI.FEY.

The nutritional information for Scallops with Chimichurri is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 239.2

• Total Fat: 13.4 g
• Cholesterol: 44.9 mg
• Sodium: 230.2 mg
• Total Carbs: 5.3 g
• Dietary Fiber: 0.8 g
• Protein: 23.5 g