Chimichurri Scallops

Chef Ryan Wiebe

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Cuisine

Latin/South American

Category

Appetizers/Snacks

Spiceology Chimichurri blend is one of the best kitchen shortcuts to keep on hand at all times. 

 Instead of all that chopping - simply add extra virgin olive oil to our Chimichurri blend; you instantly have an ultra-flavorful sauce or marinade ready for dinner. 

 Chef Ryan Wiebe shares his easy dinner recipe for pan-seared scallops with an herby chimi sauce below - enjoy!

Chimichurri Scallops

Ingredients

  • 8-10 Scallops
  • 4 tablespoons Spiceology Chimichurri
  • 2 tablespoons Butter
  • Olive oil, as needed
  • Toasted panko, optional

Directions

  1. Mix 2 tablespoons of Spiceology Chimichurri blend with 2 tablespoons of olive oil, set aside
  2. Season scallops with olive oil and 2 tablespoons of Spiceology Chimichurri

  3. Heat pan over medium-high heat and add olive oil to pan. Sear scallops until a good crust forms. Flip each scallop over to cook the second side. Immediately drop 2 tablespoons of butter into the empty spaces of the hot pan. Baste the scallops with butter for 1-2 minutes until the scallops are cooked.

  4. Place the chimichurri and oil mixture onto a serving plate. Place the scallops around the plate and top with crispy panko, if using.

  5. Serve immediately as an appetizer or on top of a steak.
Recipe Products
Blend

Chimichurri Blend

Key Ingredients

Garlic, Onion, Bell Pepper