Cornmeal Crusted Scallops W/mint Chimichurri

Ingredients

• 1 1/2 cups loosely packed fresh mint leaves
• 3/4 cup sliced green onion
• 2 tablespoons water
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon minced seeded serrano chili
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 garlic clove
• 3 tablespoons yellow cornmeal
• 1 1/2 lbs sea scallops
• 1 tablespoon olive oil
• green onion, strips (optional)

Directions

1. 1

   Place first 9 ingredients in a food processor; process until finely chopped. Set aside.

2. 2

   Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired.