Seared Scallops with Chimichurri

Scallops have long been established as a delicacy of the sea and that’s part of the reason that they cost more per pound than lobster, crab, and all the other shellfish. Because of their relatively high price, most people don’t prepare a scallop dish regularly and whenever they do, they hope it to be a special treat and that’s what this recipe is specifically designed to guarantee. But, you have to be careful scallops sear quickly and can overcook easily

The secret to this dish is the chimichurri sauce. A simple blend of earthy fresh herbs and oil creates a wonderful accent to sweet, seared scallops. For your honey, do  some exploring and find a local variation that catches your eye if Orange Blossom isn't available near you. When I wrote this recipe that was what I was in search of. A nice local ingredient I'd never tried before. Put simply, these well-done seared scallops are to die for. 

Ingredients:
4-6 large scallops
2 tbsp  fresh parsley
2 tbsp  fresh cilantro
1 garlic clove (minced)
/4 tsp black pepper
1/4tsp kosher salt
1 tbsp orange blossom honey
1/4tsp red pepper flake
1tbsp butter
3 tbsp olive oil

Recipe:

Chimichurri Sauce:

1. First, remove the leaves of the cilantro and parsley from their stems. Make sure their isn't dirt or debris left behind. Slightly tear them to make blending easier
2. Blend your parsley, cilantro, black pepper, salt, red pepper flakes, garlic, and the orange blossom honey in your food processor until it is formed into a paste. Add 2 tbsp olive oil while pulsing on low until the oil is in incorporated. You want a smooth sauce, but not too fine. Set aside when done. 

Seared Scallops:

1. Make sure that the scallops are clean and free from extra sand and debris when you bring them home from the market. Wipe them dry with a clean paper towel and season with kosher salt and pepper to taste. (NOTE: Holding scallops under gently running cold water will remove extra debris and sand left behind from pre-purchase cleaning.) 
2. Heat butter and the remaining tbsp of olive oil over medium-high heat in a non-stick skillet. Make sure the oil is hot before placing your scallops in the pan. You aren't cooking the scallops for long, hot oil is imperative.
3. Sear the scallops for 2-3 minutes per side. Do not move them, so a caramelized crust can form. Remove and let the scallops rest for a couple minutes. 
4. Garnish the scallops with chimichurri and serve immediately.