Cornmeal Crusted Scallops W/mint Chimichurri
from cooking light may '05
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INGREDIENTS
Nutrition- 1 1⁄2cups loosely packed fresh mint leaves
- 3⁄4cup sliced green onion
- 2tablespoons water
- 1 1⁄2tablespoons fresh lime juice
- 1tablespoon honey
- 1teaspoon minced seeded serrano chili
- 1⁄2teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 3tablespoons yellow cornmeal
- 1 1⁄2lbs sea scallops
- 1tablespoon olive oil
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DIRECTIONS
- Place first 9 ingredients in a food processor; process until finely chopped. Set aside.
- Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired.
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