How to make
Ingredients
- Chimichurri
- 1small shallot, roughly chopped
- 3cloves garlic
- 1 ½ cups (375 mL)stemmed and firmly packed parsley leaves
- 1 cup (250 mL)roughly chopped and packed cilantro leaves and tender stems
- 3/4 cup (175 mL)extra virgin olive oil
- 1/4 cup (60 mL)red wine vinegar
- 3/4 tsp (3 mL)salt
- Corn and Scallops
- 2/3 cup (167 mL)finely diced PC® Hot Spanish-Style Chorizo
- 2 tsp (10 mL)vegetable oil
- 3 cups (750 mL)fresh or thawed, frozen corn kernels
- 1 pkg (255g)cherry tomatoes, quartered
- 1/2 tsp (2 mL)salt
- black pepper, to taste
- 1 pkg (300g)PC® Black Label Hokkaido Scallops , thawed
How to make
- Step 1Chimichurri: Combine shallots, garlic, parsley, and cilantro in small food processor and pulse until finely chopped (or finely chop by hand). Transfer the mixture to medi-um bowl and stir in olive oil, red wine vinegar and salt. Set aside until ready to serve.
- Step 2Heat 2 tsp of oil in large nonstick skillet over medium heat. Add chorizo and cook until crispy and fat is rendered, 4 to 5 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate.
- Step 3Return skillet to heat with reserved chorizo oil. Add corn and sauté until cooked through, 3 to 4 minutes. Remove from heat and gently stir in tomatoes and chorizo.
- Step 4Dry thawed scallops gently using paper towel. Lightly season with salt and pepper. Heat butter or oil in skillet over MEDIUM-HIGH heat until oil is shimmering. Arrange scallops in skillet, spacing at least 1-inch (2.5 cm) apart. Sear scallops until golden crust forms, 2 minutes; flip, and cook until firm and opaque, 30 seconds to 1 minute more.
- Step 5Divide corn mixture and scallops between 4 plates. Spoon 2 tbsp (30 mL) of chimichurri over each dish, adding more if desired. Alternatively, arrange corn mixture and scallops on one large platter for sharing.
- Try this: Serve extra chimichurri in a bowl alongside scallops, and if you find yourself with leftovers, add it to your next barbecue spread for drizzling on grilled steak, chicken, seafood and vegetables.