This chimichurri is BACK.
Like I mentioned before, it is so simple to make and it will make ANYTHING taste good.
In my opinion, scallops already taste unbelievable. But when you add this chimichurri, your mind will be blown.
Chimichurri is commonly paired with steak. Whenever I see steak with chimichurri on the menu, I am so tempted to order it. And I don’t even eat red meat! But the sauce is that good.
I decided to pair my chimichurri with scallops because well, I love scallops. My mouth is seriously watering right now thinking about scallops. YUM. I LOVE SCALLOPS.
Anyway, once a month, I pick a dinner for my boyfriend and I to cook together. He doesn’t know what we’re cooking until he comes over. He also picks a surprise dinner once a month. The goal is to cook something new or something that we wouldn’t typically make. It is so much fun and gets me out of my element.
Last week, my dinner of choice was Pan Seared Scallops with Chimichurri– with butternut squash puree, whole wheat couscous and roasted asparagus.
I went for the shebang. Trust me, we don’t just whip up scallops on a Wednesday night. We are busy too, and dinners are typically whatever healthy thing is quick to make. I default to a tofu stir fry with quinoa about 90% of the time.
However, it was so easy that I actually thought about remaking it this Monday night.
Want to know another secret? Because it was dark when we ate, I photographed this the following morning. It took ALL of our willpower to not devour these last 4 scallops at dinner. If it wasn’t for him, I would have eaten them all. But he knew how much it would mean to me to photograph this meal. And it did!
Pro tip: Make the Butternut Squash Puree ahead of time. You can place it in the oven to reheat before you serve dinner.
Here is the recipe for the Pan Seared Scallops and Butternut Squash Puree.
Click here for the Simple Chimichurri Recipe!
Pan Seared Scallops with Chimichurri
- 1 lb scallops about 14 sea scallops
- 2 tablespoons olive oil
- 1 butternut squash
- FOR THE SCALLOPS:
- Heat olive oil over high heat in a skillet. Once the oil is very hot, place scallops in the skillet.
- Allow scallops to sear until browned (about 2-3 minutes, or to your liking). Flip and sear the other side.
- FOR THE BUTTERNUT SQUASH:
- Poke holes with a fork in the squash.
- Roast the whole squash for 1 hour at 400 degrees, or until soft.
- Once cooled, de-seed and peel the skin off the squash.
- Place into a food processor and process until smooth. (I add a bit of almond milk to get the right consistency)
- FOR THE CHIMICHURRI:
- See link above