These Cornmeal Crusted Scallops with Mint Chimichurri are delicious, simple, and healthy! The scallops get a lovely crunch from the cornmeal. The mint chimichurri is bright, packed with flavor, and the perfect accompaniment to the rich scallops. This recipe is easy to make, and easier to enjoy!

Who loves scallops?

(Everyone raises their hand).

Good, that’s what I thought.

Scallops are just so ….sexy. You know? Like you wouldn’t say, “Let’s get in grungy sweatpants, drink beer, watch Netflix, and make a gorgeous sea scallop dinner”.

Well, I’ll feel like a real jerk if you HAVE done this. And if that’s the case, then good for you!

For me though, scallops are on the menu for special occasions. They’re buttery, luxurious, and rich. Definitely worthy of a celebratory supper. I also love how easy they are to prepare. If you’re scared to make them at home, or have – and it ended in a major failure – I’ll share the trick to making perfect, restaurant style scallops at home…

DON’T OVERCOOK THEM.

I’m talking cooking for 3 minutes – tops! – on each side. Cast iron. High heat. Perfection.

Most times, I simply salt and pepper the scallops, and cook them in olive oil and butter. That’s it! This recipe, however, is a delicious new way to enjoy them.

They’re dredged in cornmeal, which I was a little apprehensive about at first.

“Will it mask the flavor of the scallops? Will the texture be weird? Will it impact the cooking time?”

The answers:

No. No. No.

The flavor of the scallops still shine. The texture is surprising and unexpected. And the cook time? Stayed the same!

And that MINT CHIMICHURRI. Drop the spoon, I’ll just drink it straight.

• Bright.
• Flavorful.
• Mouthwatering.

I served these scallops over whipped cauliflower, but choose your favorite creamy base. Grits or polenta would be great, if you really want to capitalize on the cornmeal piece.

So please – next time you have a promotion to celebrate, a birthday, a hot date, or – even a low key night in with Netflix – try these scallops. You won’t regret it!

Print Recipe

Cornmeal Crusted Scallops with Mint Chimichurri

These Cornmeal Crusted Scallops with Mint Chimichurri are delicious, simple, and healthy! The scallops get a lovely crunch from the cornmeal. The mint chimichurri is bright, packed with flavor, and the perfect accompaniment to the rich scallops. This recipe is easy to make, and easier to enjoy!

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Main Dish

Servings: 4 servings

Ingredients

For the chimichurri:

• 1 1/2 cups loosely packed fresh mint leaves
• 3/4 cup sliced green onions
• 2 Tbsp water
• 1 1/2 Tbsp fresh lime juice
• 1 Tbsp honey
• 1 tsp serrano chile, minced
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 1 Garlic clove,

For the scallops:

• 3 Tbsp cornmeal
• 1 1/2 lbs scallops, patted dry
• 1 Tbsp olive oil

Instructions

• 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.

Notes

Original recipe from "Cooking Light, Everyday Favorites".