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.