Seared Scallops with Grilled Ramps and Chimichurri
Ingredients
- 1/2 bunch cilantro leaves
- 1 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
- 6 scallops, halved horizontally
- 1 Tablespoon canola oil
- 24-30 ramps, trimmed
- Extra-virgin olive oil, to taste
- Salt and pepper, to taste
Instructions
Seared Scallops with Grilled Ramps and Chimichurri serves 6 original recipe by The Daily Meal.
Organization Tags
Tags easily organize your Recipe Library
Comments