Juicy Pan-Seared Scallops with Chimichurri

By Foodiewife

The goal of this recipe was to produce scallops with a well-browned golden exterior and a moist, tender interior.

Note: We strongly recommend you buy “dry” scallops (those without chemical additives like tripolyphosphate or STP) for this recipe. However, if you can only find “wet” scallops, (those treated with an additive) then soak them in a solution of 1 quart cold water, ¼ cup lemon juice, and 2 tablespoons table salt for 30 minutes, before moving on to step 1. You’ll need to cook the scallops in 2 batches so sort them according to size so each batch cooks at a similar rate. Chimichurri is an Argentinian parsley and garlic sauce.
If you are unsure if your scallops are wet or dry, you can conduct this quick test. Place one scallop on a paper towel-lined plate and microwave on high power for 15 seconds. If the scallop is dry, it will exude very little water. If you have a wet scallop, however, there will be a noticeable ring of water around the scallop.

Ingredients

• Chimichurri
• 1 cup packed fresh parsley leaves from one large bunch, washed and dried
• 5 medium cloves garlic , peeled
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons water
• 1/4 cup red onion , finely minced
• 1 teaspoon table salt
• 1/4 teaspoon red pepper flakes
• Scallops
• 1 1/2 pounds dry sea scallops, 10 to 20 per pound, small side muscles removed (see note)
• Table salt and ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• Lemon wedges for serving

Preparation

Step 1

1. For the sauce: Process parsley and garlic in workbowl of food processor, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended; set aside.

2. For the scallops: Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of scallops and press down to blot liquid from scallops. Let scallops sit at room temperature for 10 minutes while towels absorb surface moisture.

3. Sprinkle scallops on both sides with salt and pepper (if using wet scallops, season with pepper only). Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 ½ to 2 minutes.

4. Add 1 tablespoon butter to skillet. Using tongs, flip scallops; tilt skillet so melted butter pools near handle and continue to cook, using spoon to baste scallops with melted butter in skillet, until sides are firm and center of scallops are opaque, 30 to 90 seconds longer (removing smaller scallops as they finish cooking). Transfer scallops to large plate and tent loosely with foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. Serve immediately with chimichurri.