Chemichurri scallops that are made in minutes
Once you make this chemichurri sauce, you will really want to put it on everything.
Chemichurri is an Argentine's grassland-based sauce used to or to improve a variety of different dishes, grilled meats andfish above all. After a careful reflection, we decided that chemi is pretty much the largest condiment in the world, turning good food good food and doing good food very well. Once you have done it, you will have trouble not painting it on everything you meet: sandwiches, grilled vegetables,eggs.
This is probably worth your time to double the recipe and have a little closed the refrigerator while typing desires, which will often be after doing this dish. In this meal, you arrive at your chemichurri on scallops (and simply you know, we believe that scallops are the most underestimated of all seafood). They are incredibly meat, but with a sweet and fleshy taste that makes them indulgent. In addition, they coo do effortlessly in about 5 minutes.
Thus, let's review: indulgent, fast and covered at chemichurri. In a word: Yum. What are you waiting for? Get the kitchen!
Nutrition:200 calories, 11 g of grease (1.5 g saturated), 480 mg of sodium
Serves 4
You will need
1/2 cup of water with salt
2 c. Soup of red wine vinegar
1 cup of fresh parsley, minced
2 clove garlic, minced
Pinch red pepper flakes
3 tablespoons olive oil
1 lb big sea scallops
Black pepper to taste
How to do it
- Combine the water and 1/2 teaspoon of salt in a bowl and microwave for 30 seconds. Exit so that the salt dissolves carefully, then mix in the vinegar, parsley, garlic and pepper flakes.
- Sprinkle slowly in 2 tablespoons olive oil, whipping to incorporate. You can use the chemichurri now, but it is better to let the flavors get married for 20 minutes or more; It will remain covered in the refrigerator for 3 days.
- Heat the rest of 1 tablespoon of oil in a large pan over medium-high heat. Well dry scallops with paper towels, then season on both sides with salt and pepper.
- When the oil is hot, add the scallops and cook for 2 to 3 minutes on the first side, without disturbing them, until a deep brown crust is developed. Return and cook for 1 to 2 minutes more, until closing but yielding to the touch. Serve rounded with chemichurri.
