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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
Cook Time5 minutes
Total Time20 minutes
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".