Cornmeal-Crusted Scallops with Mint Chimichurri
Chimichurri is a thick herb sauce commonly made with parsley and oregano, and served with grilled meat in Argentina. Mint gives this version a more delicate taste, making it perfect for seafood. Serve over a bed of rice to soak up the flavorful sauce. 4 servings (serving size: about 4 ounces sea scallops and 2 tablespoons chimichurri) Ingredients 1 1/2 cups loosely packed fresh mint leaves 3/4 cup sliced green onions 2 tablespoons water 1 1/2 tablespoons fresh lime juice 1 tablespoon honey 1 teaspoon minced seeded serrano chile 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 garlic clove 3 tablespoons yellow cornmeal 1 1/2 pounds sea scallops 1 tablespoon olive oil $ Green onion strips (optional) Preparation
Place first 9 ingredients in a food processor; process until finely chopped. Set aside. Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired Nutritional Information Amount per serving Calories: 237 Calories from fat: 19% Fat: 4.9g Saturated fat: 0.6g Monounsaturated fat: 2.6g Polyunsaturated fat: 0.9g Protein: 29.6g Carbohydrate: 17.3g Fiber: 2.1g Cholesterol: 56mg Iron: 1.4mg Sodium: 576mg Calcium: 68mg