Chimichurri Scallops

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.

Ingredients:
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.

Ingredients:

• 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.

• 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.