Grilled Scallops with Chimichurri
Prep: 20 minutes
Grill: 6 minutes • Serves: 4
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
3 tablespoons packed chopped fresh basil
1-1/2 tablespoons fresh lime juice
1-1/2 teaspoons kosher salt
1-1/2 teaspoons fresh ground black pepper
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
1-1/2 pounds fresh dry large sea scallops, patted dry
1. Prepare outdoor grill for direct grilling over medium-high heat. In food processor, purée garlic, cilantro, parsley, basil, lime juice, 1 teaspoon each salt and black pepper, and crushed red pepper. With processor running, slowly pour 3 tablespoons oil through feed tube and purée until smooth. Makes about 1/2 cup.
2. Pat scallops dry with paper towel. Brush scallops with remaining 1 tablespoon oil; sprinkle with remaining 1/2 teaspoon each salt and black pepper. Place scallops on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Makes about 24 scallops.
3. Serve scallops topped with chimichurri.
Approximate nutritional values per serving (6 scallops, 2 tablespoons chimichurri):
231 Calories, 14g Fat, 2g Saturated Fat, 35mg Cholesterol, 1293mg Sodium,
7g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 18g Protein