This less-is-more recipe, courtesy of Rob Eggleston, Executive Chef at Seamore’s, is the perfect appetizer, and certainly if you happen to be hosting. This recipe can feed 15-20, depending on what else is on the menu.
Approx 25-35 Weathervane Scallops
2 oz cilantro
2 oz parsley
2 oz oregano
3 stems thyme
1 g red chili flakes (in tablespoons it would just be referred to a pinch, it is less than 1/8 tsp)
320 g extra virgin olive oil (1 1/3 cups)
21 g red wine vinegar (there is no equivalent in cups. it is too small a conversion in cups, I would refer to it as a splash)
Chives, for garnish
1. Mince all fresh herbs, and add to a mixing bowl.
2. Add chili flake, EVOO and season to taste with salt.
3. Once combined, add red wine vinegar and serve alongside grilled or seared scallops (medium high heat, 2 minutes each side, or until browned). Garnish with cut chives.