Academe at The Kennebunk Inn Chef Brian O’Hea’s Seared Scallop with Chimichurri Recipe from Good Day Maine – Friday, July 17, 2015
Brian O’Hea, chef/owner of the Kennebunk restaurant Academe and The Kennebunk Inn appeared on WPFO Channel 23’s “Good Day Maine” and prepared Seared Scallops with Chimichurri. This is the recipe.
Recipe: Seared Scallops with Chimichurri - from Good Day Maine - Friday, July 17th
A great recipe to take advantage of the fabulous scallops we have in Maine. Serve with watermelon for a wonderful summer dish.
Author: Brian O'Hea - Academe at The Kennebunk Inn
Cuisine: Seafood
Recipe type: Appetizer
Serves: 6
Prep time:
Cook time:
Total time:
Ingredients
Chimichurri
- ½ bunch - Basil
- ¼ bunch - Cilantro
- 6 each - Sage leaves
- ¼ bunch - Thyme leaves
- ½ each - Jalapeño Pepper
- 1 each - Cubanello Peppers
- 1½ each - Limes, reserve zest and cut away rind
- 2 teaspoons - Kosher Salt
- 1 tablespoon - Roasted Garlic
- ½ teaspoon - Black Pepper, freshly ground
- 1 each - Vitamin C
- ¾ cup - Olive Oil
Instructions
Method
- For Chimichurri place herbs, peppers, roasted garlic, lime zest and lime segments in high speed blender, blend for 1-2 minutes
- On low speed slowly drizzle in olive oil until all combined
- Season with salt, pepper, (*grate in some Vitamin –C to retain bright green color)
Scallops
- Sear scallops to your preferred temperature and drizzle with the sauce
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