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Chimichurri Quinoa-Crusted Scallops
This great recipe comes to us courtesy of Lund’s Fisheries and the Marine Stewardship Council.

This recipe was provided by Lund’s Fisheries of New Jersey to our seafood-sustainability certification partner, the Marine Stewardship Council.

Chimichurri quinoa crusted scallops
Prep time 10 minutes; Cooking Time 10 minutes
Serves 2



*Our Alaskan or Atlantic scallops fit the bill; our Patagonian scallops are small for this recipe.


Pickled red onions


  1. In a small saucepot, bring the red wine vinegar and sugar to a boil.
  2. In a blender, combine the parsley, cilantro, vegetable oil, lime juice, garlic, salt and black pepper to make the chimichurri. Blend until smooth.
  3. Once the vinegar mixture is boiling, remove from the heat and pour over the red onion in a small bowl.
  4. Add the ice to the vinegar to prevent the red onion from overcooking.
  5. Coat both sides of the scallops in the quinoa blend and season with salt and black pepper.
  6. In a small saucepan on medium-high heat, sear the scallops in the vegetable oil for about 1-2 minutes on each side.
  7. Add in the butter and baste over the scallops for 15-20 seconds.
  8. Remove scallops from saucepan and reserve.
  9. Add the arugula into the saucepan and sauté for 1 minute or until wilted.
  10. Plate the chimichurri, scallops and serve with pickled red onions and wilted arugula.
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