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Pan Seared Scallops




Source of Recipe


abc7


List of Ingredients




2 TBSP. Olive oil
10 each (about 1 pound) Jumbo sea scallops (sized at under 10 per pound)
¼ cup Island Chimichurri Sauce (see recipe below)
2 TBSP. of each Red, yellow and green bell pepper, 1/8" dice (confetti)
Fresh scallion-garlic-thyme angel hair pasta (see recipe below)
As needed Fresh ground black pepper and salt




Recipe



1. Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel hair pasta as described below.
2. Season scallops lightly on both sides with fresh ground black pepper and salt.
3. Heat the olive oil in a large sauté pan over medium heat until hot but not smoking. Add the scallops and sear on each side for 2-3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating.
4. Mound the hot fresh scallion-garlic-thyme angel hair pasta in the center of two warm dinner plates.
5. Place the 2 scallops atop of each portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top each scallop with 2 tsp of Island Chimichurri Sauce and a sprinkling of the three color pepper confetti.
6. We also serve this dish with fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta.


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Island Chimichurri Sauce
Ingredients:
1 TBSP Olive oil, extra virgin
1 TBSP Lemon juice, fresh squeezed
1 TBSP Lime juice, fresh squeezed
½ tsp Sugar
2 tsp Garlic, fresh, minced
1 TBSP Each: fresh cilantro, parsley and scallions, finely chopped

Preparation: Measure and combine all ingredients in a small glass bowl and set aside until serving.