Seared Scallops with Grilled Ramps and Chimichurri

Seared Scallops with Grilled Ramps and Chimichurri
Staff Writer
Seared Scallops with Grilled Ramps and Chimichurri
Ada St.
Seared Scallops with Grilled Ramps and Chimichurri

For this spring-themed appetizer recipe, use the best scallops you can find — preferably dry-packed diver scallops.

Ramps, if you've never had them before, are the wild cousin of leeks. They have a sharper, more onion-like flavor like scallions, and soft, edible green leaves.

Click here to see In Season: Ramps.

6
Servings
104
Calories Per Serving
Deliver Ingredients

Ingredients

For the chimichurri

  • 1/2  bunch cilantro leaves
  • bunch Italian flat-leaf parsley leaves
  • 2  Tablespoons  water
  • 1/4  Cup  capers
  • 1  Teaspoon  salt
  • 1  Teaspoon  ground black pepper
  • 1/4  Cup  plus 2 tablespoons extra-virgin olive oil
  • 2  Teaspoons  lime juice

For the scallops

  • scallops, halved horizontally
  • 1  Tablespoon  canola oil
  • 24-30 ramps, trimmed
  • Extra-virgin olive oil, to taste
  • Salt and pepper, to taste

Directions

For the chimichurri

Combine the cilantro and parsley with the water, capers, salt, and pepper in a blender and blend until smooth. With the blender running, slowly drizzle in the olive oil until the mixture is thick.

Turn off the blender, add the lime juice, and combine on low speed until incorporated.

For the scallops

Season the scallops with salt and pepper, to taste. Heat a nonstick pan over high heat until smoking, then add the canola oil. If desired, skewer each half of the scallop with 2 skewers.

Sear until golden brown, about 30 seconds, then flip. Remove the pan from the heat and leave the scallops in the pan for 15 more seconds.

Preheat a grill or cast-iron grill pan on high heat. Drizzle the ramps with olive oil and season with salt and pepper, to taste. Grill until just wilted, about 30 seconds on each side.

Set out 6 plates. Drizzle 2 tablespoons of the chimichurri sauce on each plate, place 2 scallop halves on each plate and top with the grilled ramps.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
9mg
1%
Choline, total
1mg
0%
Folate, total
5µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
7mg
1%
Sodium, Na
201mg
13%
Water
14g
1%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.