Seared Responsible Choice Scallops with Chimichurri

All you need:
ScallopsSeared Scallop Chimichurri Pineapple

  • 2 tsp unsalted butter
  • 2 tsp olive oil
  • 8 Responsible Choice sea scallops, small side muscle removed, patted dry
  • Kosher salt and freshly ground black pepper

Chimichurri

  • 1 cup lightly packed chopped Italian parsley
  • 4 cloves garlic, minced
  • ½ tsp chile pepper flakes
  • 2 tbsp fresh oregano leaves
  • 1 tbsp fresh thyme leaves
  • 2 tbsp minced shallot
  • 3 tbsp sherry wine vinegar or red wine vinegar
  • 3 tbsp lemon juice
  • ¾ cup olive oil
  • Salt and cracked black pepper, to taste
  • 4 slices grilled pineapple

All you do:
Scallops

  1. Heat the butter and oil in a 12- to 14-inch sauté pan over high heat. Season scallops with salt and pepper.
  2. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear scallops for 1 minute on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

Chimichurri

  1. Place parsley, garlic, chile flakes, oregano, thyme, shallot, vinegar and lemon juice in a blender or food processor and pulse until well chopped. Slowly pour in olive oil and season to taste with salt and pepper. Chimichurri should be roughly chopped. Set aside.
  2. To serve, lay 4 slices of grilled pineapple on large plate, top with seared scallops and drizzle with chimichurri sauce. Serve immediately.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.