Cornmeal Crusted Scallops W Mint Chimichurri
From cooking light may '05
Steps
Place first 9 ingredients in a food processor.
Process until finely chopped.
Set aside.
Place cornmeal in a shallow dish.
Dredge scallops in cornmeal.
Heat oil in a large nonstick skillet over medium-high heat.
Add scallops.
Cook 3 minutes on each side or until done.
Serve with chimichurri , and garnish with onion strips , if desired.
Ingredients
fresh mint leaves, green onion, water, fresh lime juice, honey, serrano chili, salt, fresh ground black pepper, garlic clove, yellow cornmeal, sea scallops, olive oil