Seafood Chimichurri with Bay Scallops & Shrimp | Recipe, History & Wine Pairings

Seafood Chimichurri with Bay Scallops & Shrimp | Recipe, History & Wine Pairings

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The Classic Argentine Sauce Meets Fresh American Seafood

By Chef Charles Knight

Seafood Chimichurri is one of those dishes that looks like it came from a fine restaurant but is surprisingly easy to prepare at home. Sweet bay scallops, succulent shrimp, fresh herbs, garlic, and extra virgin olive oil come together to create a meal that's elegant enough for guests yet simple enough for a weeknight dinner.

Originally created to accompany grilled beef on the open-fire asados of Argentina and Uruguay, chimichurri has become one of the world's great sauces. Its bright herbal flavor, balanced by garlic, olive oil, and red wine vinegar, complements almost any protein. While most people associate chimichurri with steak, it is equally spectacular with shrimp, scallops, lobster, fish, chicken, vegetables, and pasta.

The exact origin of the name chimichurri remains a mystery. Some historians believe it evolved from the Basque word tximitxurri, meaning "a mixture of several things." Others tell the colorful story of an Englishman named Jimmy Curry whose name gradually became "chimichurri." Whatever its beginnings, the sauce has become an international culinary icon.

For this recipe I've paired traditional chimichurri with sweet bay scallops and large shrimp, then served it over linguine. The result is fresh, vibrant, colorful, and absolutely delicious.

Seafood Chimichurri with Bay Scallops & Shrimp

Serves: 4

Ingredients

Seafood

  • 1 lb large shrimp, peeled and deveined
  • 1 lb bay scallops
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and freshly ground black pepper
  • ½ tsp smoked paprika
  • Pinch crushed red pepper flakes

Chimichurri

  • 1 cup Italian parsley, finely chopped
  • ½ cup cilantro, chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano
  • 2 tbsp fresh basil
  • 1 finely minced shallot
  • ½ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • Juice of ½ lemon
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ½ tsp coarse black pepper

Finish

  • 2 tbsp butter
  • Lemon zest
  • Fresh grated Parmigiano-Reggiano (optional)
  • Fresh parsley

Directions

Step 1 — Prepare the Chimichurri

Combine the parsley, cilantro, garlic, oregano, basil, shallot, olive oil, vinegar, lemon juice, Dijon mustard, salt, and pepper.

Allow the sauce to rest for at least 30 minutes so the flavors can develop.

Step 2 — Cook the Seafood

Pat the shrimp and scallops completely dry.

Season lightly with salt, pepper, smoked paprika, and a pinch of crushed red pepper.

Heat a large skillet over medium-high heat.

Add the olive oil and butter.

Cook the shrimp about 2 minutes per side until just pink.

Add the bay scallops during the final 2 minutes, cooking only until lightly golden and opaque.

Do not overcook.

Step 3 — Finish

Reduce the heat to low.

Add the prepared chimichurri.

Stir gently for about 30 seconds.

Finish with:

  • Butter
  • Lemon zest
  • Fresh parsley
  • Parmigiano-Reggiano if serving over pasta

Toss with freshly cooked linguine or serve over rice, grilled vegetables, or crusty Italian bread.

Wine Pairings

White Wines

  • Gavi di Gavi — crisp, mineral, citrus notes
  • Vermentino — fresh and herbaceous
  • Albariño — bright acidity with tropical fruit
  • Sauvignon Blanc — lively and refreshing

Red Wine

A lighter-bodied Chianti Classico pairs beautifully thanks to its acidity and subtle earthiness.

My Favorite Skillet for This Dish—and So Many Others
The 11" Gourmet Skillet is extra deep for generous family-size meals and features a convenient helper handle for easy lifting and serving. It's one of the most versatile pans in my kitchen.
— Chef Charles Knight

Chef's Tips

  • Dry the seafood thoroughly before cooking for the best sear.
  • Bay scallops cook in about two minutes—avoid overcooking.
  • Chimichurri should be warmed gently, never boiled.
  • Reserve a little pasta water to create a silky sauce that clings beautifully to the linguine.
  • Finish with a drizzle of premium extra virgin olive oil just before serving.

For Larger Recipes, Try My 13-Inch Paella/Karahi Pan
Its wide cooking surface and generous depth make it perfect for family-sized seafood dishes, paella, pasta, stir-fries, and one-pan meals.
— Chef Charles Knight

Chef's Tip

For an even richer presentation, stir 2 tablespoons of cold butter into the chimichurri just before serving. The butter lightly emulsifies the sauce, giving it a silky texture while preserving the fresh herbal character. If serving over pasta, reserve about ½ cup of the pasta cooking water and add just enough to create a glossy sauce that coats the seafood and noodles beautifully.