Cornmeal Crusted Scallops W Mint Chimichurri Food

CORNMEAL CRUSTED SCALLOPS WITH MINT CHIMICHURRI

Cornmeal Crusted Scallops with Mint Chimichurri image

These Cornmeal Crusted Scallops with Mint Chimichurri are delicious, simple, and healthy! The scallops get a lovely crunch from the cornmeal. The mint chimichurri is bright, packed with flavor, and the perfect accompaniment to the rich scallops. This recipe is easy to make, and easier to enjoy!

Provided by Jamie

Time 20m

Number Of Ingredients 12

Ingredients

1 1/2 cups loosely packed fresh mint leaves
3/4 cup sliced green onions
2 Tbsp water
1 1/2 Tbsp fresh lime juice
1 Tbsp honey
1 tsp serrano chile, (minced)
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 Garlic clove,
3 Tbsp cornmeal
1 1/2 lbs scallops, (patted dry)
1 Tbsp olive oil

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.

CRISPY SCALLOP SALAD

Crispy Scallop Salad image

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)

Provided by Anna Stockwell

Categories Scallop Cornmeal Egg Orange Orange Juice Vinegar Garlic Endive Avocado Basil Salad Wheat/Gluten-Free Dairy Free Winter Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/2 cup cornstarch
1/2 cup fine-grind yellow cornmeal
2 tsp. Old Bay seasoning
1/2 tsp. baking powder
3 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper
2 large eggs
1 lb. sea scallops (about 16), side muscle removed, patted dry
Vegetable oil (for frying; about 2 cups)
1/4 cup extra-virgin olive oil
1/2 tsp. finely grated orange zest
1/4 cup fresh orange juice
2 Tbsp. white wine vinegar
1 garlic clove, finely grated
3 small or 2 large Belgian endive, root trimmed, leaves separated
3 small or 2 large oranges, peel and pith removed, cut into segments
1 avocado, sliced
1/2 cup basil leaves

Steps:

Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

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