Pan Seared Scallops with Chimichurri and Roasted Red Potatoes

I am determined to get back to cooking well and cooking regularly. That?s why my class came at such a perfect time. Thanks to the recipes, both my dinners the last two evenings took under 30 minutes! Now, that?s what I am talking about!

This chimichurri sauce is the bomb! Our original recipe had the sauce paired with skirt streak, but we were told it works great with shell fish. I don?t make a lot of shell fish at home, except for scallops. In fact, I think scallops are it, really. Unless I find a great buy on some lump crab, I stick to fish fillets. My Sunday trip to the Farmer?s Market had me buying the snapper & scallops so I just had to utilize my new recipes...Not to mention the sauce provides the perfect opportunity to use up a lot of herbs! (Perfect for the spring...if it ever gets here.)

Pan Seared Scallops with Chimichurri and Roasted Red Potatoes
Chimichurri
A Marge Perry recipe from her ICE class

1 cup packed fresh parsley leaves
1 cup packed fresh basil leaves
½ cup packed fresh cilantro leaves
½ cup extra-virgin olive oil
2 garlic cloves, finely minced
3 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
1 tsp. ground coriander
¼ tsp. ground cumin
1 tsp. salt
¼ tsp. freshly ground pepper

Place all the ingredients in a bender. Process, shaking the blender if needed, until smooth?about 2-3 minutes.

herbs

All the other stuff

blended

ready!

For the scallops (seasoned with a Marge Perry recipe, minus ground cayenne pepper to taste) ? mix 1 tsp. chili powder, ½ tsp. salt, ¼ tsp. black pepper. Sprinkle evenly over all sides of 4 jumbo scallops.

Heat a skillet with ½-1 Tbsp. of oil over medium heat. Place the scallops flat-side, careful not overcrowd the pan. (overcrowding will lower the pan temperature and cause the scallops steam rather than sear. Once the scallops have been placed in the pan, restrain, restrain, restrain! Don't touch them! Only after a couple of minutes, it's fine to peek underneath to check for a caramel-colored crust-like underside. Once the crust is visible, flip once ad cook for 1-2 more minutes (depending on thickness). You?ll know you?re the scallops are ready when the centers are still slightly translucent and should still be somewhat springy when pressed (gently) with your thumb. Are the scallops firm or stiff? That means the scallops are overcooked.

Roasted Red Potatoes
Clean a desired amount of red potatoes and slice thinly and evenly. Toss in oil, salt, pepper, and Italian seasoning. Lay evenly on a sprayed pan/tray, leaving room in between (so they will roast, not steam?just like the scallops!). Bake in a 425ºF oven for 15-20 minutes, or until lightly golden.