Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (2024)

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Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (1)

Within four hours of arriving in Victoria, Canada, I bellied up to a table in my parents’ favorite sushi restaurant, readying myself for a feast of the freshest fish to pass my lips in months. If I were ever to find myself on death row (hey, if someone ever tries to raid my Brie cheese stash, I will be forced to take matter into my own hands), sushi would be my chosen last meal. If one is lucky enough to be in the Mecca of fresh seafood, one must pay homage to Poseidon and his troops. Or at least that is my excuse for eating two sushi rolls, several pieces of sushi, one pound of mussels, and a plateful of these tender scallops in the past 48 hours. What’s left for tomorrow? Well, fresh halibut and fresh spot prawns, of course. Moderation has officially been booted out the door. By the end of this seafood love-in, there are bound to be more recipes to add to .

My mum and I got our hands on some hefty sea scallops, which I cut in half crosswise to ensure more even cooking. They were then lightly seared in a little olive oil until barely cooked through. Do every thing in your power not to overcook these little treasures of the sea. They will go from tender and buttery to tough and rubbery in the blink of an eye. Once cooked, I topped each scallop with a drizzle of chimichurri dressing from my Grilled Flank Steak Salad with Chimichurri Dressing recipe. The acid in the vinegar, along with the brightness of the fresh parsley and spice of the red chilli flakes livened up the mellow scallops without overwhelming them. We ate these as an appetizer, but they can also be enjoyed as an entrée. Just be sure to increase the portion size for each person.

Dressing:
In the bowl of a food processor, combine ¼ cup chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh oregano, 1 garlic clove, minced, 1 tablespoon plus 1 teaspoon red wine vinegar, 1 tablespoon water, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon red chili flakes.

Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (2)
Pulse until combined, but not smooth. With the motor running, slowly pour in 2 tablespoons extra-virgin olive oil.

Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (3)
Scallops:
Cut 8 large sea scallops in half crosswise.

Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (4)
Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.

Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (5)

Seared Scallops with Chimichurri Dressing

Dressing:
¼ cup chopped fresh flat-leaf parsley
2 teaspoon chopped fresh oregano
1 garlic clove, minced
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon water
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red chili flakes
2 tablespoon extra-virgin olive oil

Scallops:
8 large sea scallops, cut in half crosswise
3 teaspoon olive oil, divided
Salt & pepper for seasoning

Dressing:
In the bowl of a food processor, combine parsley, oregano, garlic, red wine vinegar, water, salt, pepper, and red chili flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil.

Scallops
Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.

Serves 4 as an appetizer (4 scallops per person).

Printable recipe

Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (6)

More Appetizers

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  • Caprese Christmas Tree
  • Pineapple Mango Salsa Recipe
  • Steamed Clams with Italian Sausage

Reader Interactions

Comments

  1. Kristina Vanni

    Oooh, love chimichurri on steak...I will have to try it on scallops now!

    Reply

  2. Bootcamp

    I am quite sure my boss would like those! 😉

    Reply

  3. Sadie

    We have made this sauce on numerous occasions now - it is very good. We usually make it with cilantro instead of parsley. The husband will use the sauce for his steak and I will put in on some white fish. Delish!

    Reply

  4. Becky

    This is similar to my chimichurri sauce with minor changes. I use red wine vinegar instead of sherry, jalepenos instead of cayenne. So so good especially slightly reheated in the microwave with the steak.

    Reply

  5. Brittany

    I loved this recipe, and it is perfect for summer. I did not have cilantro so I made the salsa without it and it still came out delicious.

    Reply

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Seared Scallops with Chimichurri Dressing Recipe - Cookin Canuck (2024)
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