Best Cornmeal Crusted Scallops Wmint Chimichurri Recipes

Cornmeal Crusted Scallops W/mint Chimichurri image

Provided by chia2160

Categories Lime

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups loosely packed fresh mint leaves
3/4 cup sliced green onion
2 tablespoons water
1 1/2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced seeded serrano chili
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove
3 tablespoons yellow cornmeal
1 1/2 lbs sea scallops
1 tablespoon olive oil
green onion, strips (optional)

Steps:

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.

Nutrition Facts : Calories 232.6, Fat 5, SaturatedFat 0.7, Cholesterol 56.3, Sodium 574, Carbohydrate 16.5, Fiber 1.8, Sugar 4.9, Protein 29.9

Cornmeal Crust image

Provided by Martha Stewart

Number Of Ingredients 4

Steps:

Whisk cornmeal with 1 1/2 cups cold water.
In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
Remove from heat; stir in butter until melted.