Pan-cooked seared scallops with tangy delicious chimichurri sauce
Pat scallops dry with a paper towel and season with sea salt and paprika (and/or any of your favorite seasonings).
Heat a large cast iron or stainless steel skillet over medium to medium-high heat and add the avocado oil and butter. Allow skillet to get completely hot.
Place the scallops on the hot skillet, ensuring they have plenty of room for cooking evenly. Cook for 2 minutes, then flip using tongs and cook 1 to 2 minutes longer, until scallops are opaque and firm when poked.
Serve with chimichurri sauce and choice of sides
Add all ingredients for the chimichurri sauce except for the oil to a food processor or blender. Pulse to chop. Leaving the machine on, slowly stream the oil through the opening and continue processing until sauce reaches desired consistency. Use immediately or store in a jar in the refrigerator for up to 1 week.