Seared Scallops with Chimichurri Sauce
Servings
4
servingsTotal time
25
minutesThese seared scallops get their golden crust from a hot pan and Key Lime Avocado Oil. This bright, citrusy take on scallops brings out the sweetness of the mollusks, plus the finishing touch of Lime Sea Salt wakes everything up. Lean into the tropical snap with this Chimichurri Sauce that’s bursting with sunshine. This is a simple, quick dish proves that tastes like a vacation.
Ingredients
1 lb large sea scallops
Instructions
- Thoroughly dry the scallops with paper towels, then season on both sides with Lime Sea Salt and Ground Green Peppercorns. Allow to sit on the counter for 10 minutes to take off the chill. You want to avoid having ice cold protein hit a hot pan.
- Drizzle Key Lime Avocado Oil into a nonstick skillet to just cover the bottom. Heat over medium-high heat.
- When the oil is hot, add the scallops and cook for 3 full minutes, undisturbed, on the first side. Check to see that a deep brown crust has developed. If not, continue to cook for 1-2 minutes until this is achieved.
- Flip and cook for 1 to 2 minutes longer, until firm but yielding to the touch. Serve drizzled with the Chimichurri Sauce.
