Scallops with Corn and Chimichurri Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CHIMICHURRI
1 small onion, chopped
3 cloves garlic, minced
2 C packed parsley leaves
1 C packed basil leaves
2 green onions, sliced
1 C olive oil
¼ C red wine vinegar
1 tsp salt
SCALLOPS AND CORN
6 oz bacon, diced
4 ears corn, kernels sliced off cob (or use 2 C frozen corn)
8 sea scallops
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Directions: |
Directions:
Combine the onion, garlic, parsley, and basil in food processor. Pulse until finely chopped. Transfer mixture to large bowl and stir in the green onions, olive oil, vinegar and salt. Set aside.
Let scallops sit at room temp for 15 minutes.
Put bacon in large skillet over medium heat. Allow the bacon to cook for about 3 minutes. Lower the heat to medium-low and continue to render the bacon for about 10 minutes longer, or until crisp.
Take bacon out of pan, leaving the fat in the skillet. Raise the heat to medium-high and add the corn. Season with salt and pepper. Saute until golden brown.
Heat a pan over medium heat. Add enough oil to coat the bottom. Season the scallops with salt and place in the hot oil. Cook until golden and crisp on the one side, about 2 minutes. Flip and cook on the other side until about a minute.
Transfer to corn to plates and top with scallops. Put bacon on top of scallops and drizzle with chimichurri.
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Personal
Notes: |
Personal
Notes: Make sure your scallops are DRY before you put them in the pan. Don't overcook them. After you turn them test them with your finger. If there is no resistance, then let them go a little longer.
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