Recipe: Seared Scallops with Chimichurri – from Good Day Maine – Friday, July 17th

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.

Print

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:  20 mins

Cook time:  10 mins

Total time:  30 mins

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

1. For Chimichurri place herbs, peppers, roasted garlic, lime zest and lime segments in high speed blender, blend for 1-2 minutes
2. On low speed slowly drizzle in olive oil until all combined
3. Season with salt, pepper, (*grate in some Vitamin –C to retain bright green color)

Scallops

1. Sear scallops to your preferred temperature and drizzle with the sauce

3.3.3077