Spicy Pan Seared Scallops



  • 1/2 lb fresh sea scallops
  • 1 tsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • 1/2 tsp garlic paste
  • Salt to taste
  • 3 tbsp vegetable oil
  • For Cilantro Chimmichuri
  • 1 bunch chopped cilantro
  • 2 tbsp chopped mint leaves
  • 1 green chili
  • 2 tbsp chopped red onions
  • 1 tsp chopped garlic
  • 3/4 cup olive oil
  • salt to taste

Method(How to Cook)

Prepare the chimmichuri first. In a food processor, place all the ingredients for the chimmichuri except for the oil and salt, and process till finely chopped. Add the oil and process until smooth. Season with salt. Transfer to a small bowl and keep covered in the refrigerator till ready to serve.

Rinse the scallops and pat dry with paper towels. With a sharp knife, make criss-cross slits on top of the scallops. In a bowl, mix the spices, the garlic paste and salt. Roll the scallops in the spices to coat well. Marinate for at least 30 minutes in the fridge.

Heat a non-stick pan until very hot and pour the oil. When the oil gets really hot and begins to smoke, place the scallops in the pan flat side down.

Cook for 2 minutes per side, flipping once. Do not overcook the scallops, they will get rubbery. Remove the scallops from the pan, and save the left-over oil in the pan, this oil will be red in color from all the spices on the scallops.

To serve, spoon the chimmichuri in a plate, and place the scallops in the middle. Drizzle some spicy oil over the scallops.

Serve hot.

The chimmichuri tasted great, It made a great dipping sauce for the spicy scallops, and will work with other meat and seafood dishes too.

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