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Chimichurri is a herb-based sauce made to enhance grilled meats, fish and a variety of other dishes. It’s an authentic sauce from Uruguay & Argentina which is the best accompaniment to barbequed meats.

Serves: 2

For Dough:

  • ½ cup water
  • ½ teaspoon salt
  • 1 cup fresh chopped parsley
  • 2 Tbsp red wine vinegar
  • 2 cloves minced garlic
  • 3 Tbsp olive oil
  • 1 lb sea scallops
  • Black pepper powder to marinate
  • Pinch red pepper flakes


  • Combine water and salt and heat for 30 seconds in a microwave. Stir it to dissolve the salt and mix vinegar, chopped parsley, red pepper flakes and garlic.
  • Whisk and slowly add olive oil. Let the mixture aside for 20 minutes for the flavours to settle down.
  • Dry the scallops thoroughly with the help of paper towels. Season on both sides with salt and pepper.
  • Heat the oil in a large skillet and add the scallops. Cook for a good 2 to 3 minutes on one side without turning them over. Cook until they have a deep brown crust.
  • Flip them and cook for another 1 to 2 minutes until firm.
  • Serve them hot by drizzling them with Chimichurri sauce.

For Chimichurri Sauce:


  • 1 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano
  • 3 – 4 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 2 tablespoons red or white wine vinegar
  • 1/8 teaspoon black pepper powder
  • 1/4 teaspoon red pepper flakes


  • Finely chop the parsley, fresh oregano, and garlic and combine them all in a small bowl.
  • Add vinegar, olive oil, salt, pepper and red chilli flakes.
  • You can serve it immediately or keep it for a week or two in refrigerated storage.

Before You Start:

  • Finely chop your parsley before you start preparing the dish. Finely chop again until you have the right amount.
  • Use lemon juice as a substitution for red wine vinegar.
  • Use fresh red chilli instead of chilli flakes to enhance the taste.

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