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Chimichurri Scallops

  • Difficulty Easy
  • Time 15 minutes

Spiceology Chimichurri blend is one of the best kitchen shortcuts to keep on hand at all times.

Instead of all that chopping – simply add extra virgin olive oil to our Chimichurri blend; you instantly have an ultra-flavorful sauce or marinade ready for dinner.

Chef Ryan Wiebe shares his easy dinner recipe for pan-seared scallops with an herby chimi sauce below – enjoy!

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Chimichurri Scallops

  • Author: Chef Ryan Wiebe
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 23 servings 1x

Ingredients

Scale
  • 810 Scallops, as many as you want to cook
  • 4 tablespoons Spiceology Chimichurri 
  • 2 tablespoons Butter 
  • Olive oil, as needed
  • Toasted panko, optional

Instructions

  • Season scallops with olive oil and 2 tablespoons of Spiceology Chimichurri 
  • Mix 2 tablespoons of Spiceology Chimichurri blend with 2 tablespoons of olive oil, set aside 
  • Heat pan to medium high heat and add olive oil to pan. Sear scallops until a good crust is formed, flip and add butter to pan, baste with butter for 1-2 minutes until scallops are cooked. 
  • Place chimichurri and oil mixture onto serving plate, place scallops around and top with crispy panko, if using. 
  • Serve immediately as an appetizer or on top of a steak. 

Used in this Recipe

Chimichurri Blend

$18.99

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