Grilled Blackened Scallops with Cilantro Chimichurri Alyse Baca 7/10/2020 Share Pin Tweet Nothing says summertime like freshly grilled seafood. These buttery grilled scallops are coated with our spicy, smoky Blackening Rub with flavors of paprika, garlic, cayenne, and basil to make this already perfect food even more decadent. Served with a fresh cilantro chimichurri sauce, this dish is sure to transform your dinner table to feel like your favorite fine dining restaurant. Loungewear attire encouraged. Ingredients Yield: 2 servings Time: 45 minutes For the chimichurri: 1 cup cilantro, finely chopped 1 small shallot, finely diced 1/2 tsp Spicewalla Crushed Red Pepper 4 garlic cloves, finely minced 1/4 cup rice vinegar 3/4 cup olive oil Spicewalla Sicilian Sea Salt, to taste For the scallops: 3 Tbs butter or ghee, melted 3 Tbs Spicewalla Blackening Rub 10-12 fresh or frozen and thawed jumbo scallops Lime wedges for garnish Shop the Recipe Red Pepper, Crushed $6.54 Sicilian Sea Salt $8.04 Blackening Rub $11.99 Print Preparation Make the chimichurri: Combine all ingredients in a mixing bowl and stir together. Set aside. Combine melted butter/ghee and Blackening Rub in a large bowl, carefully toss scallops in the bowl to coat them entirely. Heat the grill to high heat and rub the grates with oil. Gently place scallops on the grill over direct heat and grill for 3 minutes, carefully flip them and grill another 3 minutes. Remove from the grill and serve immediately with chimichurri, fresh cilantro, and lime wedges. Shop the Recipe Red Pepper, Crushed $6.54 Sicilian Sea Salt $8.04 Blackening Rub $11.99 Entree Latin-american Seafood Comments Add a Comment Name Email Message Please note, comments must be approved before they are published