Anyone else notice how the perfect summer weather seems to have started this week? (Maybe I'm noticing because I'm just coming off a few days at a beach resort!) With my final day off, I wanted to cook something light and summery for lunch, and this recipe from Cooking Light (May 2005, pg 128) was just the ticket. Chimichurri is thick herb sauce typically served with meat in Argentina; this version is lightened up by mint, making it ideal for seafood. I substituted shrimp for the scallops, and served it over a plate of melon seed pasta with an Anchor Summer Beer to wash it all down: a perfect summer lunch! This dish would have been right at home, poolside at the resort. Oh, Cabana Boy?
Cornmeal-Crusted [Seafood] with Mint Chimichurri
1 1/2 cups loosely packed fresh mint leaves
3/4 cup sliced green onions
2 tablespoons water
1 1/2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon minced seeded serano chile
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove
3 tabelsppons yellow cornmeal
1 1/2 pounds sea scallops (I used the equivilent in shrimp)
1 tablesppon olive oil
Put the first 9 ingredients (mint through garlic) in a food processor; finely chop and set aside. Put cornmeal in a shallow dish. Dredge seafood in cornmeal, then cook in oil at medium-high heat in a non-stick skillet. Scallops should be about 3 minutes on each side or until done - shrimp will pink up and curl. Serve with chimichurri.
Yeild: 4 servings.
Calories 237 (19% from fat); fat 4.9g (sat .6g, mono 2.6g, poly .9g); protein 29.g; carb 17.3g; fiber 2.1g fiber 2.1g; chol 56mg; iron 1.4mg; sodium 576mg; calc 68mg