- Posted by Johanna on June 28, 2008 at 2:00 pm
- Category: Recipes and Food
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.