Spicy Pan Seared Scallops with Cilantro Chimmichuri

SERVES 6

½ pound fresh sea scallops

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

½ teaspoon garlic salt

3 tablespoons vegetable oil

Cilantro Chimmichuri

Makes 2 cups

1 bunch cilantro, chopped

2 tablespoons mint leaves, chopped

1 green chili, chopped

½ medium red onion, chopped

4 cloves garlic

¾ cup of olive oil

Salt to taste

Rinse sea scallops and pat dry with a towel. Using a sharp paring knife make criss cross slits on top of the scallops. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallop’s flat side down. Cook for 2 minutes per side flipping them once.

In a food processor, combine cilantro, mint, chili, onion and garlic. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube and process until smooth. Season it with salt.

Cover the pan with plastic wrap and refrigerate until ready to use. This sauce can also be used as a dipping sauce  or as a marinade for seafood, poultry or meat.

Serve the scallops with the chimmichuri sauce.