Seared Scallops with Chimichurri Sauce

There’s nothing quite as delectable as a perfectly seared scallop—delicate, sweet, and buttery. When paired with hearts of palm pasta tossed with fresh Chimichurri Sauce from Argentina, your scallops will come alive with a Latin flair.

For those who are unfamiliar, hearts of palm pasta has one ingredient—the heart of the peach palm. Unlike other low-carb kinds of pasta, it has a texture very similar to real pasta and tastes bland on its own, a bit like artichoke hearts, but will assume the taste of any sauce.

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Serves: 2

Cook Time: 30 Minutes


What you get:

  • 10 oz. dry sea scallops
  • 1 Can of palmini pasta
  • 1 Bunch of parsley
  • 1 Red Onion
  • 4 Garlic cloves
  • 1 Lemon

What you need:

  • Avocado oil
  • Red wine vinegar
  • Dried oregano
  • Sea salt
  • Extra virgin olive oil

Allergens: Shellfish, Molluscs, Garlic

See Recipe


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