Weathervane Scallops + Chimichurri
September 14th, 2020Courtesy of Rob Eggleston, Executive Chef, Seamore’s
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.
Weathervane Scallops + Chimichurri
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
15 servings
Ingredients
- 1 (20 oz.) pack Weathervane Scallops
- 2 oz. cilantro, minced
- 2 oz. parsley, minced
- 2 oz. oregano, minced
- 3 stems thyme, leaves minced
- A pinch of red chili flakes
- 1 ⅓ cups extra virgin olive oil
- A splash of red wine vinegar
- High-heat cooking oil
- Chives, for garnish
Instructions
1. Combine cilantro, parsley, oregano, thyme in a mixing bowl. Add chili flakes and extra virgin olive oil, then season to taste with salt. Set chimichurri mix aside.
2. Gently pat scallops dry using a clean kitchen towel or paper towel. Just before cooking, season with salt.
3. Heat a large skillet over high heat. Add just enough cooking oil to cover bottom of the skillet. When oil begins to shimmer (sizzling hot), place seasoned scallops in the skillet, and turn the heat down to medium-low. Let scallops sear undisturbed for 3 to 4 minutes.
4. Lightly lift scallops to make sure they have a nice sear and are ready to baste. To baste: add 1 tablespoon of butter to the pan and return to high heat, while keeping the pan in motion so the butter melts without burning.
5. Begin basting the unseared sides of the scallops until each one is slightly tense. Once tense, turn off the heat and flip the scallops over in the pan. Allow to rest for 1 minute in the pan, then remove to a plate.
6. Combine red wine vinegar with the chimichurri mix and serve alongside the scallops.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
