Scallops with Chimichurri



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After four years of pleading, I finally caved to my husband’s desire of getting a (small, 15 year old) fishing boat. Sigh. I don’t know if this will make me a fisherman’s widow, or maybe I’ll just learn how to love the rod and reel and become a fisherwoman myself. Time will tell.

One thing that I do LOVE to do, though, is go scalloping! I was back in Iowa when Gary caught these, but he was nice to save some for me for dinner once I returned.


1 lb scallops (instructions on how to shell them can be found here.)
2 T butter
Chimichurri sauce
4 Yukon potatoes


With the clean scallops, set them out on a paper towel, dry them well, and salt and pepper them all. Set aside. Make the chimichurri with my instructions here. Stick the potatoes (after poking them with a knife) in the microwave until done. While the potatoes are cooking, get a pan hot over high heat. Once hot, throw in the 2 T of butter. After that melts, throw in your scallops (you may have to do this in two batches so you don’t cool off your pan.) Sear about 2 minutes on each side, and then take off the heat. You don’t want to overcook the delicate meat.

Put a scoop of the chimichurri sauce over your scallops and enjoy!


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