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Seared Scallops with Chimichurri Sauce
Prep Time
5 mins
Cook Time
5 mins

Pan-cooked seared scallops with tangy delicious chimichurri sauce

Course: Main Course
Cuisine: American
Keyword: dinner, keto, low-carb, paleo, scallops, seafood
Servings: 2 servings
Author: Julia
Chimichurri Sauce:
  • 2 cups flat leaf parsley packed
  • 1/3 cup fresh oregano loosely packed
  • 4 cloves garlic minced
  • 1 lime zested
  • 3 Tbsp fresh lime juice
  • 1 tsp pure maple syrup optional
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 3/4 cup avocado oil or olive oil
Seared Scallops:
  1. Pat scallops dry with a paper towel and season with sea salt and paprika (and/or any of your favorite seasonings).

  2. 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.

  3. 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.

  4. Serve with chimichurri sauce and choice of sides

Chimichurri Sauce:
  1. 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.