I’m still working through my mint and came across this recipe on My Recipes. Chimichurri is normally made with parsley and oregano and is used as a marinade on meat. However, this recipe incorporates mint, making the chimichurri seafood-friendly.
- 3/4 cup loosely packed fresh mint leaves
- 1/3 cup sliced green onions (scallions)
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon minced seeded serrano chili
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon green (spring) garlic
- 3 tablespoons yellow cornmeal
- 4 dry scallops
- 1 tablespoon olive oil
Prepare your scallions, mint, and spring garlic. I happened to have spring garlic on hand, but feel free to substitute in a clove of garlic instead.
Combine the first 9 ingredients (through garlic) in a food processor.
Mix until finely chopped. Set aside.
Add cornmeal to a shallow dish. Roll the scallops in the cornmeal until completely covered. Heat 1tablespoon olive oil in a saute pan over medium-high heat. Add scallops and cook for 2 minutes on each side, or until cooked. Serve topped with chimichurri.
The chimichurri was a nice surprise. The mint does come through, and adds some freshness to the dish. The serrano pepper adds a bit of heat towards the end, but is not spicy. (Add more pepper if you want it to be hot.) The recipe also suggested serving this over rice to soak up some of the sauce.