Pan Seared Scallops with Roasted Corn and Chimichurri Sauce
Chimichurri Sauce (Yields 1.5 Cups)
- 1/2 cup + 1 Tbsp olive oil
- 1/3 cup + 1 Tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 lemon, juiced
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 1 bunch curly parsley
- 1/2 bunch cilantro
- 1 Tbsp of shallot
- 1 clove garlic
Vitamix all ingredients until sauce consistency. Chill sauce. Then prepare scallops.
Pan Seared Scallops & Blackened Corn
- 10 jumbo scallops at room temperature, remove tendons, softly pat dry
- 1 Tbsp olive oil
- Salt and pepper
- 2 ears of corn, cut from cob
Sprinkle scallops with salt and pepper. Heat olive oil in skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned for about 2 minutes. Add corn to pan to blacken. Remove scallops, plate and drizzle with Chimichurri sauce, corn and microgreens.
