Scallops with Chimichurri and Lemon Herb Rice

Let’s bring scallops to the center table! This incredibly easy dish highlights this omega rich seafood, alongside a tangy and vibrant Italian salsa verde. The scallops are served on a bed of lemony rice that is easy to make in a rice cooker or stove top. This entire dinner can be made in 30 minutes or less. And best yet, scallops often come frozen, so while this dinner looks and tastes decadent, it likely can be made with ingredients found in a well stocked kitchen. 

Scallops are an underutilized healthy protein. They are rich in omega-3 fatty acids, a healthy fat that balances cholesterol. And rich in magnesium, a mineral that improves circulation and reduces blood pressure. All excellent benefits for heart health. 

When creating this dish, place all ingredients in a rice cooker and set to cook. While the rice cooks, blitz up an easy salsa verde in your blender in just a few minutes. This is a homemade condiment you are likely to fall in love with. It is excellent on just about every protein from grilled steak, roast chicken, steamed fish and even scrambled into eggs. When you are about ten minutes out from dinner, heat a pan with olive oil over medium high heat. Sear scallops in a hot pan for an impressive crust and succulent interior.

INGREDIENTS: 

Lemon Herb Rice

1 cup brown rice, or brown rice blend  

¾ cup water, (or stock)

1 teaspoon dried oregano

1 teaspoon dried parsley 

1 lemon, zested and juiced

Salsa Verde, Makes 8 servings 

2 teaspoons olive oil 

1 cup firmly packed fresh flat-leaf parsley leaves

3 garlic cloves

2 tablespoons fresh oregano leaves 

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

2 teaspoons olive oil

12 large scallops 

¼ teaspoon salt 

INSTRUCTIONS: 

Whether you are using a rice cooker or stove top to cook the rice, begin by rinsing the rice well. Then either add 1 ¾ cups of water to the rice cooker along with rice, or bring 1 ¾ cup of water to a boil in a saucepan, and then add rice and reduce to a simmer. 

Once the rice and water are combined add the dried herbs. Cook for approximately 30 minutes or until the water has evaporated. Add the lemon juice and zest. Fluff with a fork, cover and set aside. 

Blend all of the salsa verde ingredients using a blender or food processor. Taste and adjust as needed. Set aside. 

When you are about ten minutes out from dinner, heat a pan with olive oil over medium high heat. When the oil is close to smoking, add the scallops to the pan and sear for approximately 1 ½ minutes on each side. The hot pan will give the scallops Sear scallops an impressive crust and succulent interior. The scallops should have a golden crust on each side while still being translucent in the center.

Plate a scoop of rice, 4 scallops and a tablespoon of salsa verde dolloped across the scallops. Serve hot. 

Makes 3 servings