Cornmeal Crusted Scallops W Mint Chimichurri

Elevate your seafood dishes with these Cornmeal Crusted Scallops with Mint Chimichurri—an irresistible combination of golden, crispy scallops and a zesty herbaceous sauce. Each plump sea scallop is coated in a seasoned cornmeal crust, giving it a delightful crunch while keeping the interior tender and juicy. The vibrant mint chimichurri, infused with fresh parsley, garlic, red wine vinegar, and a hint of chili flakes, adds a refreshing burst of flavor with every bite. Ready in just 30 minutes, this recipe is perfect for a quick yet sophisticated dinner, offering a harmonious balance of textures and flavors. Serve with a drizzle of chimichurri and a squeeze of lemon for that beautifully bright finishing touch.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Sea scallops, large
• 0.5 cups Cornmeal
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper, freshly ground
• 0.5 teaspoons Garlic powder
• 2 tablespoons Olive oil
• 0.5 cups Fresh mint leaves, finely chopped
• 0.25 cups Fresh parsley, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Red wine vinegar
• 0.25 cups Extra virgin olive oil
• 0.25 teaspoons Red chili flakes
• 1 teaspoon Lemon zest
• 4 pieces Lemon wedges (optional, for serving)

Directions

Step 1

Pat the scallops dry with paper towels and remove the tough side muscle if present. Set aside.

Step 2

In a shallow bowl, mix the cornmeal, salt, black pepper, and garlic powder.

Step 3

Dredge each scallop in the cornmeal mixture, coating evenly, and shake off any excess. Set aside on a plate.

Step 4

To make the mint chimichurri, combine the chopped mint, parsley, minced garlic, red wine vinegar, extra virgin olive oil, red chili flakes, and lemon zest in a small bowl. Mix well, taste, and adjust seasoning as needed. Set aside to allow the flavors to meld.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 6

Add the scallops to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes on one side until golden brown and crisp.

Step 7

Flip the scallops and cook for an additional 2 minutes on the other side until just cooked through. The scallops should be opaque in the center.

Step 8

Transfer the scallops to a serving platter. Drizzle the mint chimichurri over the top or serve on the side.

Step 9

Garnish with additional chopped mint if desired and serve with lemon wedges for an extra burst of brightness.

Nutrition Facts

Serving size	(839.6g)

Amount per serving	% Daily Value*
Calories	1640.2

Total Fat 92.9g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 147.6mg	0%
Sodium 4819.6mg	0%
Total Carbohydrate 130.1g	0%
Dietary Fiber 22.0g	0%
Total Sugars 9.5g
Protein 90.5g	0%

Vitamin D 0IU	0%
Calcium 571.2mg	0%
Iron 16.1mg	0%
Potassium 2804.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 21.1%

Carbs: 30.3%