Cornmeal-Crusted Scallops with Mint Chimichurri

Serves 4

Ingredients

Directions

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 Mint Chimichurri, and garnish with onion strips, if desired.

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