Cornmeal Crusted Scallops W/mint Chimichurri Recipe #120138
from cooking light may '05
by chia
15 min | 10 min prep
SERVES 4
- 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)
- Place first 9 ingredients in a food processor; process until finely chopped. Set aside.
- 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.
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5 stars