- Prep time
- 20 minutes PT20M
- Cook time
- 5 minutes PT5M
- 6 servings
This scrumptious seafood dish works great as an appetizer or as a mouthwatering main course.
- 2 pounds scallops
- 3 tablespoons canola oil
- Salt and pepper to taste
Chimichurri Compound Butter:
- 3 tablespoons oregano, minced
- 1 teaspoon chili flakes
- 5 cloves garlic
- 1 bunch parsley
- ¼ cup lemon juice
- ⅛ cup red wine vinegar
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- 1 cup butter, softened
- 1 sheet wax paper, 16 inches long
To make Chimichurri Compound Butter, blend oregano, chili flakes, garlic, parsley, lemon juice, vinegar and honey in a blender. While blending, drizzle in olive oil until fully incorporated.
In a large bowl, fold together chimichurri sauce and softened butter until fully incorporated.
Lay out wax paper, place compound butter in the middle of the wax paper, then shape into a log, roll the paper over the log and twist the ends to secure. Place the log in the freezer until firm.
Pat scallops dry with a paper towel.
Heat canola oil in a large sauté pan. Season scallops with salt and pepper, then sear until golden brown, about 3 minutes per side. Remove scallops from the pan and place on a serving plate.
Melt 6 ounces Chimichurri Compound Butter in the same pan, then pour on top of the scallops and serve.
Extra Chimichurri Compound Butter will keep in the fridge for about a month.