From: Debbi
Servings: 4
Tags: fish, main
Date Added: May 3, 2017
Scott:
Ana:
Alex:

Ingredients

  • 11/2 cup loosly packed fresh mint
  • 3/4 cup sliced green onion
  • 2 Tbs water
  • 11/2 tsp Lime juice
  • 1 Tbs honey
  • 1 tsp minced seeded jalepeno
  • Salt & Pepper
  • 1 clove Garlic
  • 3 Tbs yellow cornmeal
  • 11/2 lb sea scallops
  • 1 Tbs Olive Oil
  • green onion, sliced

Steps

1) Place 1st 8 ingredients (through garlic) in a food processor and process until very finely chopped (chimichurri) 2) Set aside 3) Dredge scallops in corn meal 4) Heat oil in skillet over med-high heat 5) Add scallops, cooking 3 min on each side until done 6) Serve with chimichurri and garnish with onion strips

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