last weekend i thought i'd have my first experiment with homemade chimichurri style sauce. drizzled over pan fried scallops, this recipe is made up of fresh parsley, basil, garlic and cider vinegar.
i served the scallops with steamed asparagus and sliced of baked sweet potato. softening the sweet potato in the microwave for no more than 5 minutes (how are those things so impossible to cut into?), i sprinkled with sea salt and baked on 180 for a further 20 minutes.
meanwhile, make the sauce by blending a handful of parsley, three basil leaves, a clove of garlic and tablespoon of cider vinegar. if you fancy you could add chilli here too. here i just made one portion for me :)
keep aside for the finishing touches to your dish - though it will be fine in the fridge for a couple of days.
next steam, grill or boil your veg of choice whilst you pan fry your scallops. in a red hot pan with a dash of oil or butter, these will only take 2-3 minutes per side.
serve up and pour over your garlicky parsley sauce!
there you have it. what do you think? do you have any recipes with scallops?
you might also enjoy my recipe for scallops with spaghetti neri ♥