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Seared Scallops with Grapefruit & Citrus Chimichurri
Prep: 20 minutes
Cook: 4 minutes • Serves: 4
2 garlic cloves
1 medium shallot, coarsely chopped
1/2 medium jalapeño pepper, seeded and coarsely chopped
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon PICS kosher salt
1/4 cup PICS olive oil
12 fresh dry large Market 32 sea scallops, patted dry
1/4 teaspoon PICS ground black pepper
1.Slice off ends of grapefruit; place cut side down on cutting board. With paring knife, slice down sides of grapefruit to remove skin and white pith. Hold grapefruit over small bowl and gently cut along sides of membranes to release each segment.
2.In food processor, purée garlic, shallot, jalapeño, cilantro, parsley, lemon juice, lime juice and 1/4 teaspoon salt; with processor running, slowly pour 3 tablespoons oil through feed tube and purée until smooth. Fold chimichurri into bowl with grapefruit segments and juice. Makes about 1 cup chimichurri.
3.Sprinkle scallops with black pepper and remaining 1/4 teaspoon salt. In large, nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops; cook 4 minutes or until flesh is opaque and firm, turning once.
4.Serve scallops topped with chimichurri.
Approximate nutritional values per serving (3 scallops, 1/4 cup chimichurri):
179 Calories, 14g Fat, 2g Saturated Fat, 9mg Cholesterol, 397mg Sodium,
9g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 6g Protein