This less-is-more recipe, courtesy of Rob Eggleston, Executive Chef at Seamore’s, is the perfect appetizer, and certainly if you happen to be hosting. This recipe can feed 15-20, depending on what else is on the menu.
Weathervane Scallops + Chimichurri
September 14th, 2020Courtesy of Rob Eggleston, Executive Chef, Seamore’s
Print Recipe
Weathervane Scallops + Chimichurri
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
15 servings
Ingredients
- Approx 25-35 Weathervane Scallops
- 2 oz cilantro
- 2 oz parsley
- 2 oz oregano
- 3 stems thyme
- A pinch of red chili flakes
- 1 1/3 cups extra virgin olive oil
- A splash of red wine vinegar
- Chives, for garnish
Instructions
1. Mince cilantro, parsley, oregano, thyme and add to a mixing bowl. Mix evenly.
2. Add chili flakes and extra virgin olive oil - season to taste with salt. Set Chimichurri mix aside.
3. Place scallops between two paper towels with one sheet on top and one on the bottom to ensure there isn’t too much moisture on their surface when placed in the pan.
4. Heat the pan on high with 1 tablespoon of oil (or more depending on how many scallops are being seared).
5. Before the pan gets to a hot temperature, remove the top paper towel and season the upper side of each scallop with salt and pepper. (Tip: avoid seasoning them too early as salt will draw moisture to the top, making it difficult to achieve that even sear).
6. At the smallest amount of white smoke coming off the oiled pan, place scallops in the pan on the flat side that has been seasoned, and turn the pan down to medium-low heat.
7. Let scallops sear for 4-6 minutes. Lightly lift scallops to make sure they have a nice sear and are ready to baste.
8. To baste: add 1 tablespoon of butter to the pan and return to high heat, while keeping the pan in motion so the butter melts without burning.
9. Begin basting the unseared sides of the scallops until each one is slightly tense. Once tense, turn off the heat and flip the scallops over in the pan. Allow to rest for 1 minute in the pan, then remove to a plate.
10. Combine red wine vinegar with the Chimichurri mix and serve alongside the scallops.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
