Scallops with Chimichurri

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.2
  • Total Fat: 13.4 g
  • Cholesterol: 44.9 mg
  • Sodium: 230.2 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 23.5 g

View full nutritional breakdown of Scallops with Chimichurri calories by ingredient
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A recipe taken from Cook This, Not That 350 calorie meals A recipe taken from Cook This, Not That 350 calorie meals
Number of Servings: 4


    1/2 cup water
    2 Tbsp red wine vinegar
    1 cup fresh parsley, chopped
    2 cloves garlic, minced
    Pinch red pepper flakes
    3 Tbsp olive oil
    1 lb. large sea scallops
    black pepper to taste


COMBINE the water and 1/2 tsp salt in a bowl and microwave for 30 seconds. Stir so the salt thoroughly dissolves, then mix in vinegar, parsley, garlic and pepper flakes. Slowly drizzle 2 Tbsp of the olive oil, whisking to incorporate. You can use the chimichurri now, but it's best to let the flavors marry for 20 minutes or more; it will keep covered in the fridge for 3 days.

HEAT the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Thoroughly dry the scallops with paper towels, then season on both sides with salt and pepper. When the oil is hot, add the scallops and cook for 2 to 3 minutes on the first side, without disturbing them, until a deep brown crust has developed. Flip and cook for 1 to 2 minutes longer, until firm but yielding to the touch. Serve drizzled with the chimichurri.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BRANDI.FEY.

TAGS:  Fish | Dinner | Fish Dinner |

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