Seared Scallops with Creamy Chimichurri

Name: Seared Scallops with Creamy Chimichurri
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: ½ unit bell pepper; pinch black pepper; 1 tbsp butter; 2 tbsp chimichurri; 1 tsp cooking oil; 1 c corn; 2 tbsp feta cheese; ½ unit lime; 1 tbsp olive oil; ½ unit onion; pinch salt; 200 g scallops; 2 tbsp sour cream; pinch sugar; 1 unit sweet potato

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👥 2 servings 📊 Medium ⏱️ Prep Time: 15 minutes 🔥 Cook Time: 15 minutes time_required: 30 minutes source_chef: Daniel Kim

🥘 Ingredients

bell pepper
½ unit
black pepper
pinch
butter
1 tbsp
chimichurri
2 tbsp
cooking oil
1 tsp
corn
1 c
feta cheese
2 tbsp
lime
½ unit
olive oil
1 tbsp
onion
½ unit
salt
pinch
scallops
200 g
sour cream
2 tbsp
sugar
pinch
sweet potato
1 unit

🍳 Cookware

medium pot
large pan
aluminum foil
large pan
potato masher

1

Wash and dry all produce.
2

Peel, halve, and thinly slice sweet potato . Place in a medium pot with water to cover. Bring to a boil and simmer until fork-tender, ⏱️ 10 minutes . Drain, reserving cooking liquid. While sweet potatoes cook, halve, peel, and finely dice onion . Quarter lime . Drain and rinse corn . Halve, core, and finely dice bell pepper .

sweet potato: 1 unit, onion: ½ unit, lime: ½ unit, corn: 1 c, bell pepper: ½ unit
3

Heat olive oil in a large pan over high heat. Add corn and sugar . Cook, stirring occasionally, until golden brown and lightly charred, ⏱️ 4 minutes . If corn pops, cover with aluminum foil . Remove from heat. Stir in bell pepper, feta cheese , and half the diced onion.

olive oil: 1 tbsp, sugar: pinch, feta cheese: 2 tbsp
4

Pat scallops dry with paper towels. Season all over with salt and black pepper . Heat cooking oil in a clean large pan over medium-high heat. Sear scallops until golden brown on both sides and just cooked through, ⏱️ 2 minutes per side. Remove from heat.

scallops: 200 g, salt: pinch, black pepper: pinch, cooking oil: 1 tsp
5

To the pot with sweet potatoes, add sour cream and butter . Using a potato masher , mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Cover until ready to serve.

sour cream: 2 tbsp, butter: 1 tbsp
6

Divide corn salad and sweet potato mash between plates in separate sections. Top with scallops. Drizzle with chimichurri . Serve with remaining lime wedges on the side.

chimichurri: 2 tbsp