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Chimichurri Scallops

  • Author: Chef Ryan Wiebe
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x


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


  • 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.