Scallops with caramelised onion pureé chimichurri recipe.

Portions: Serves 4

Cooking Time: 1 hour.

Savour the symphony of flavours in our Pan Seared Scallops with Caramelised Onion Purée and Chimichurri. This dish harmoniously combines the sweet, rich notes of caramelised onions, the tangy, herbaceous chimichurri, and the buttery succulence of perfectly seared scallops. A gourmet scallops recipe that promises a memorable dining experience.

Ingredients:

For the Scallops:

• Fresh scallops (roe removed)

• Salt, to taste

• Oil (preferably olive or vegetable oil)

• 30g butter

For the Caramelized Onion Purée:

• 2 white onions, thinly sliced

• 50ml olive oil

• 100ml water

• 1 tsp stock powder (chicken or vegetable)

• 40g butter

For the Chimichurri:

• 1 bunch of flat leaf parsley

• 4 garlic cloves, minced

• Red wine vinegar, to taste (typically 2-3 tablespoons)

• 1 tsp sea salt

• Black pepper, to taste

• 1 red chili, finely chopped (seeds removed for less heat)

• 1/3 cup olive oil

• Juice of one lime

Instructions:

Scallops:

Step 1 : Pat dry the scallops using a paper towel.

Step 2 : Lightly season with salt and drizzle with oil.

Step 3 : Heat a pan until hot. Add scallops, ensuring not to overcrowd the pan.

Step 4 : Sear until golden brown, then flip.

Step 5 : Add the butter and let it melt. Spoon the melted butter over the scallops for added flavor.

Step 6 : Remove from heat and set aside.

Caramelized Onion Purée :

Step 1 : In a pan, heat olive oil and add sliced onions.

Step 2 : Cook until they turn light golden brown.

Step 3: Add water and stock powder, and simmer until water is mostly evaporated.

Step 4: Stir in butter and let it melt.

Step 5 : Transfer the mixture to a blender or food processor and blend until smooth.

Chimichurri:

Step 1 : In a food processor, combine parsley, garlic, red wine vinegar, sea salt, black pepper, red chili, olive oil, and lime juice.

Step 2 : Pulse until well combined but still a bit chunky.

Serving:

Step 1 : Plate the seared scallops.

Step 2 : Spoon or drizzle the caramelized onion purée around or over the scallops.

Step 3 : Drizzle the scallops with chimichurri or serve on the side.

This dish offers a harmonious balance of flavours and textures - the sweetness of the caramelised onion, the tanginess and herbaceous notes of the chimichurri, and the rich, buttery taste of the perfectly seared scallops. Enjoy!

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