Scallops With Mint Chimichurri

Another twist on chimichurri, this time a lovely light version with shellfish.

Mix together in a food processor the following:

  • 1 ½ cups mint leaves
  • 1 bunch green onions
  • juice of one lime (or less, if you like a less runny sauce)
  • 1 tablespoon honey
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • sprinkle chile powder (original recipe called for 1 teaspoon minced seeded serrano chile, but I hate them)

Heat a tablespoon of olive oil in a skillet over medium-high heat. Coat 1 ½ pounds of scallops in cornmeal, then cook 3 minutes per side. Serve with sauce.

Wasn’t that easy? And so nice for summer.

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