Cornmeal Crusted Scallops W Mint Chimichurri
Elevate your seafood dishes with these Cornmeal Crusted Scallops with Mint Chimichurri—an irresistible combination of golden, crispy scallops and a zesty herbaceous sauce. Each plump sea scallop is coated in a seasoned cornmeal crust, giving it a delightful crunch while keeping the interior tender and juicy. The vibrant mint chimichurri, infused with fresh parsley, garlic, red wine vinegar, and a hint of chili flakes, adds a refreshing burst of flavor with every bite. Ready in just 30 minutes, this recipe is perfect for a quick yet sophisticated dinner, offering a harmonious balance of textures and flavors. Serve with a drizzle of chimichurri and a squeeze of lemon for that beautifully bright finishing touch.
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Recipe Information
Ingredients
- 12 pieces Sea scallops, large
- 0.5 cups Cornmeal
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.5 teaspoons Garlic powder
- 2 tablespoons Olive oil
- 0.5 cups Fresh mint leaves, finely chopped
- 0.25 cups Fresh parsley, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Red wine vinegar
- 0.25 cups Extra virgin olive oil
- 0.25 teaspoons Red chili flakes
- 1 teaspoon Lemon zest
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Pat the scallops dry with paper towels and remove the tough side muscle if present. Set aside.
In a shallow bowl, mix the cornmeal, salt, black pepper, and garlic powder.
Dredge each scallop in the cornmeal mixture, coating evenly, and shake off any excess. Set aside on a plate.
To make the mint chimichurri, combine the chopped mint, parsley, minced garlic, red wine vinegar, extra virgin olive oil, red chili flakes, and lemon zest in a small bowl. Mix well, taste, and adjust seasoning as needed. Set aside to allow the flavors to meld.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes on one side until golden brown and crisp.
Flip the scallops and cook for an additional 2 minutes on the other side until just cooked through. The scallops should be opaque in the center.
Transfer the scallops to a serving platter. Drizzle the mint chimichurri over the top or serve on the side.
Garnish with additional chopped mint if desired and serve with lemon wedges for an extra burst of brightness.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 9.5 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2804 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
