{"product_id":"seafood-chimichurri-bay-scallops-shrimp","title":"Seafood Chimichurri with Bay Scallops \u0026 Shrimp | Recipe, History \u0026 Wine Pairings","description":"\u003cdiv class=\"\" data-turn-id-container=\"request-WEB:9deaa16a-768e-4c07-995d-3c7e5874f124-18\" data-is-intersecting=\"true\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:9deaa16a-768e-4c07-995d-3c7e5874f124-18\" data-turn-id-container=\"request-WEB:9deaa16a-768e-4c07-995d-3c7e5874f124-18\" data-testid=\"conversation-turn-38\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-15 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv data-conversation-screenshot-content=\"\" class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"4eb41910-fff5-40ae-860e-7146c886fccc\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003ch2 data-section-id=\"1o29lyz\" data-start=\"49\" data-end=\"108\" style=\"text-align: center;\"\u003eThe Classic Argentine Sauce Meets Fresh American Seafood\u003c\/h2\u003e\n\u003cp data-start=\"109\" data-end=\"135\"\u003e\u003cstrong data-start=\"109\" data-end=\"135\"\u003eBy Chef Charles Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"463\"\u003eSeafood 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.\u003c\/p\u003e\n\u003cp data-start=\"465\" data-end=\"876\"\u003eOriginally created to accompany grilled beef on the open-fire \u003cem data-start=\"527\" data-end=\"535\"\u003easados\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp data-start=\"878\" data-end=\"1238\"\u003eThe exact origin of the name \u003cstrong data-start=\"907\" data-end=\"922\"\u003echimichurri\u003c\/strong\u003e remains a mystery. Some historians believe it evolved from the Basque word \u003cem data-start=\"998\" data-end=\"1011\"\u003etximitxurri\u003c\/em\u003e, 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.\u003c\/p\u003e\n\u003cp data-start=\"1240\" data-end=\"1429\"\u003eFor 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cp data-start=\"701\" data-end=\"870\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chimichurri-seafood-recipe.png?v=1784507491\"\u003e\u003c\/p\u003e\n\u003ch1 data-section-id=\"dk3bks\" data-start=\"1436\" data-end=\"1484\" class=\"PDq2pG_selectionAnchorContainer\"\u003eSeafood Chimichurri with Bay Scallops \u0026amp; Shrimp\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cp data-start=\"1486\" data-end=\"1499\"\u003e\u003cstrong data-start=\"1486\" data-end=\"1497\"\u003eServes:\u003c\/strong\u003e 4\u003c\/p\u003e\n\u003ch2 data-section-id=\"13off3n\" data-start=\"1501\" data-end=\"1515\"\u003eIngredients\u003c\/h2\u003e\n\u003ch3 data-section-id=\"1700csz\" data-start=\"1517\" data-end=\"1528\"\u003eSeafood\u003c\/h3\u003e\n\u003cul data-start=\"1529\" data-end=\"1720\"\u003e\n\u003cli data-section-id=\"vh6bw9\" data-start=\"1529\" data-end=\"1569\"\u003e1 lb large shrimp, peeled and deveined\u003c\/li\u003e\n\u003cli data-section-id=\"t2kz74\" data-start=\"1570\" data-end=\"1589\"\u003e1 lb bay scallops\u003c\/li\u003e\n\u003cli data-section-id=\"1f22mbg\" data-start=\"1590\" data-end=\"1608\"\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli data-section-id=\"tpfawf\" data-start=\"1609\" data-end=\"1624\"\u003e2 tbsp butter\u003c\/li\u003e\n\u003cli data-section-id=\"1al7q52\" data-start=\"1625\" data-end=\"1663\"\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli data-section-id=\"1sja1yh\" data-start=\"1664\" data-end=\"1686\"\u003e½ tsp smoked paprika\u003c\/li\u003e\n\u003cli data-section-id=\"1ip5y3x\" data-start=\"1687\" data-end=\"1720\"\u003ePinch crushed red pepper flakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"6o1453\" data-start=\"1722\" data-end=\"1737\"\u003eChimichurri\u003c\/h3\u003e\n\u003cul data-start=\"1738\" data-end=\"2042\"\u003e\n\u003cli data-section-id=\"61mdpt\" data-start=\"1738\" data-end=\"1777\"\u003e1 cup Italian parsley, finely chopped\u003c\/li\u003e\n\u003cli data-section-id=\"xuqgu2\" data-start=\"1778\" data-end=\"1803\"\u003e½ cup cilantro, chopped\u003c\/li\u003e\n\u003cli data-section-id=\"1o8l9m\" data-start=\"1804\" data-end=\"1829\"\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli data-section-id=\"v6zboa\" data-start=\"1830\" data-end=\"1852\"\u003e2 tbsp fresh oregano\u003c\/li\u003e\n\u003cli data-section-id=\"jal0a8\" data-start=\"1853\" data-end=\"1873\"\u003e2 tbsp fresh basil\u003c\/li\u003e\n\u003cli data-section-id=\"1ydtf7l\" data-start=\"1874\" data-end=\"1899\"\u003e1 finely minced shallot\u003c\/li\u003e\n\u003cli data-section-id=\"1bak69j\" data-start=\"1900\" data-end=\"1930\"\u003e½ cup extra virgin olive oil\u003c\/li\u003e\n\u003cli data-section-id=\"788y88\" data-start=\"1931\" data-end=\"1956\"\u003e3 tbsp red wine vinegar\u003c\/li\u003e\n\u003cli data-section-id=\"1mnitnt\" data-start=\"1957\" data-end=\"1975\"\u003eJuice of ½ lemon\u003c\/li\u003e\n\u003cli data-section-id=\"116raqo\" data-start=\"1976\" data-end=\"1997\"\u003e1 tsp Dijon mustard\u003c\/li\u003e\n\u003cli data-section-id=\"1xk6e0v\" data-start=\"1998\" data-end=\"2014\"\u003e½ tsp sea salt\u003c\/li\u003e\n\u003cli data-section-id=\"1u51wi6\" data-start=\"2015\" data-end=\"2042\"\u003e½ tsp coarse black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"cu8xzp\" data-start=\"2044\" data-end=\"2054\"\u003eFinish\u003c\/h3\u003e\n\u003cul data-start=\"2055\" data-end=\"2145\"\u003e\n\u003cli data-section-id=\"tpfawf\" data-start=\"2055\" data-end=\"2070\"\u003e2 tbsp butter\u003c\/li\u003e\n\u003cli data-section-id=\"1dsomc5\" data-start=\"2071\" data-end=\"2083\"\u003eLemon zest\u003c\/li\u003e\n\u003cli data-section-id=\"ugzcra\" data-start=\"2084\" data-end=\"2129\"\u003eFresh grated Parmigiano-Reggiano (optional)\u003c\/li\u003e\n\u003cli data-section-id=\"12p5i3m\" data-start=\"2130\" data-end=\"2145\"\u003eFresh parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"701\" data-end=\"870\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/argentine-chimichurri-sauce.png?v=1784504731\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch1 data-section-id=\"4v3g28\" data-start=\"2152\" data-end=\"2164\" class=\"PDq2pG_selectionAnchorContainer\"\u003eDirections\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003ch3 data-section-id=\"gkd4zc\" data-start=\"2166\" data-end=\"2202\"\u003eStep 1 — Prepare the Chimichurri\u003c\/h3\u003e\n\u003cp data-start=\"2204\" data-end=\"2333\"\u003eCombine the parsley, cilantro, garlic, oregano, basil, shallot, olive oil, vinegar, lemon juice, Dijon mustard, salt, and pepper.\u003c\/p\u003e\n\u003cp data-start=\"2335\" data-end=\"2410\"\u003eAllow the sauce to rest for at least 30 minutes so the flavors can develop.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1rcbhy\" data-start=\"2417\" data-end=\"2446\" class=\"PDq2pG_selectionAnchorContainer\"\u003eStep 2 — Cook the Seafood\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"2448\" data-end=\"2491\"\u003ePat the shrimp and scallops completely dry.\u003c\/p\u003e\n\u003cp data-start=\"2493\" data-end=\"2577\"\u003eSeason lightly with salt, pepper, smoked paprika, and a pinch of crushed red pepper.\u003c\/p\u003e\n\u003cp data-start=\"2579\" data-end=\"2622\"\u003eHeat a large skillet over medium-high heat.\u003c\/p\u003e\n\u003cp data-start=\"2624\" data-end=\"2653\"\u003eAdd the olive oil and butter.\u003c\/p\u003e\n\u003cp data-start=\"2655\" data-end=\"2712\"\u003eCook the shrimp about 2 minutes per side until just pink.\u003c\/p\u003e\n\u003cp data-start=\"2714\" data-end=\"2808\"\u003eAdd the bay scallops during the final 2 minutes, cooking only until lightly golden and opaque.\u003c\/p\u003e\n\u003cp data-start=\"2810\" data-end=\"2826\"\u003eDo not overcook.\u003c\/p\u003e\n\u003ch3 data-section-id=\"s03qbk\" data-start=\"2833\" data-end=\"2852\" class=\"PDq2pG_selectionAnchorContainer\"\u003eStep 3 — Finish\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"2854\" data-end=\"2877\"\u003eReduce the heat to low.\u003c\/p\u003e\n\u003cp data-start=\"2879\" data-end=\"2908\"\u003eAdd the prepared chimichurri.\u003c\/p\u003e\n\u003cp data-start=\"2910\" data-end=\"2943\"\u003eStir gently for about 30 seconds.\u003c\/p\u003e\n\u003cp data-start=\"2945\" data-end=\"2957\"\u003eFinish with:\u003c\/p\u003e\n\u003cul data-start=\"2958\" data-end=\"3039\"\u003e\n\u003cli data-section-id=\"1w1riaw\" data-start=\"2958\" data-end=\"2966\"\u003eButter\u003c\/li\u003e\n\u003cli data-section-id=\"1dsomc5\" data-start=\"2967\" data-end=\"2979\"\u003eLemon zest\u003c\/li\u003e\n\u003cli data-section-id=\"12p5i3m\" data-start=\"2980\" data-end=\"2995\"\u003eFresh parsley\u003c\/li\u003e\n\u003cli data-section-id=\"bc70c6\" data-start=\"2996\" data-end=\"3039\"\u003eParmigiano-Reggiano if serving over pasta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3041\" data-end=\"3139\"\u003eToss with freshly cooked linguine or serve over rice, grilled vegetables, or crusty Italian bread.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chimichurri-sauce-ingredients-skillet.1250x200..png?v=1784506821\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch1 data-section-id=\"1e95x0q\" data-start=\"3146\" data-end=\"3161\" class=\"PDq2pG_selectionAnchorContainer\"\u003eWine Pairings\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003ch3 data-section-id=\"4zgl9j\" data-start=\"3163\" data-end=\"3178\"\u003eWhite Wines\u003c\/h3\u003e\n\u003cul data-start=\"3179\" data-end=\"3366\"\u003e\n\u003cli data-section-id=\"1jmhw7n\" data-start=\"3179\" data-end=\"3228\"\u003e\n\u003cstrong data-start=\"3181\" data-end=\"3197\"\u003eGavi di Gavi\u003c\/strong\u003e — crisp, mineral, citrus notes\u003c\/li\u003e\n\u003cli data-section-id=\"1bhkzn9\" data-start=\"3229\" data-end=\"3268\"\u003e\n\u003cstrong data-start=\"3231\" data-end=\"3245\"\u003eVermentino\u003c\/strong\u003e — fresh and herbaceous\u003c\/li\u003e\n\u003cli data-section-id=\"3mjaxq\" data-start=\"3269\" data-end=\"3320\"\u003e\n\u003cstrong data-start=\"3271\" data-end=\"3283\"\u003eAlbariño\u003c\/strong\u003e — bright acidity with tropical fruit\u003c\/li\u003e\n\u003cli data-section-id=\"wx3im3\" data-start=\"3321\" data-end=\"3366\"\u003e\n\u003cstrong data-start=\"3323\" data-end=\"3342\"\u003eSauvignon Blanc\u003c\/strong\u003e — lively and refreshing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1gqtd0g\" data-start=\"3368\" data-end=\"3380\"\u003eRed Wine\u003c\/h3\u003e\n\u003cp data-start=\"3382\" data-end=\"3482\"\u003eA lighter-bodied \u003cstrong data-start=\"3399\" data-end=\"3419\"\u003eChianti Classico\u003c\/strong\u003e pairs beautifully thanks to its acidity and subtle earthiness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-end=\"133\" data-start=\"77\"\u003eMy Favorite Skillet for This Dish—and So Many Others\u003c\/strong\u003e\u003cbr data-end=\"136\" data-start=\"133\"\u003e\u003cstrong data-end=\"165\" data-start=\"138\"\u003eThe 11\" Gourmet Skillet\u003c\/strong\u003e 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.\u003cbr data-end=\"334\" data-start=\"331\"\u003e\u003cstrong data-end=\"361\" data-start=\"336\"\u003e— Chef Charles Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories?page=2\" title=\"11-inch-gourmet-skillet-extra-deep-with-helper-handle\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/11-inch-gourmet-skillet-induuction-extra-deep-with-helper-handle.png?v=1784506382\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1 data-section-id=\"1qlxh5w\" data-start=\"3489\" data-end=\"3502\" class=\"PDq2pG_selectionAnchorContainer\"\u003eChef's Tips\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h1\u003e\n\u003cul data-start=\"3504\" data-end=\"3854\"\u003e\n\u003cli data-section-id=\"hf3k0i\" data-start=\"3504\" data-end=\"3566\"\u003eDry the seafood thoroughly before cooking for the best sear.\u003c\/li\u003e\n\u003cli data-section-id=\"ectigl\" data-start=\"3567\" data-end=\"3626\"\u003eBay scallops cook in about two minutes—avoid overcooking.\u003c\/li\u003e\n\u003cli data-section-id=\"82rf2r\" data-start=\"3627\" data-end=\"3679\"\u003eChimichurri should be warmed gently, never boiled.\u003c\/li\u003e\n\u003cli data-section-id=\"v4qqje\" data-start=\"3680\" data-end=\"3775\"\u003eReserve a little pasta water to create a silky sauce that clings beautifully to the linguine.\u003c\/li\u003e\n\u003cli data-section-id=\"7whi1x\" data-start=\"3776\" data-end=\"3854\"\u003eFinish with a drizzle of premium extra virgin olive oil just before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong data-end=\"132\" data-start=\"76\"\u003eFor Larger Recipes, Try My 13-Inch Paella\/Karahi Pan\u003c\/strong\u003e\u003cbr data-end=\"135\" data-start=\"132\"\u003eIts wide cooking surface and generous depth make it perfect for family-sized seafood dishes, paella, pasta, stir-fries, and one-pan meals.\u003cbr data-end=\"276\" data-start=\"273\"\u003e\u003cstrong data-end=\"301\" data-start=\"276\"\u003e— Chef Charles Knight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories?page=2\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chimichurri-sauce-ingredients-13-inch-gourmet-skillet.png?v=1784506913\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"2669\" data-start=\"2655\" data-section-id=\"1m42t3r\"\u003eChef's Tip\u003c\/h3\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3061\" data-start=\"2670\"\u003eFor an even richer presentation, stir \u003cstrong data-end=\"2740\" data-start=\"2708\"\u003e2 tablespoons of cold butter\u003c\/strong\u003e 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 \u003cstrong data-end=\"2968\" data-start=\"2932\"\u003e½ cup of the pasta cooking water\u003c\/strong\u003e and add just enough to create a glossy sauce that coats the seafood and noodles beautifully.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":44171081384070,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chimichurri-sauce-ingredients-11-inch-gourmet-skillet.jpg?v=1784506081","url":"https:\/\/healthcraft.com\/products\/seafood-chimichurri-bay-scallops-shrimp","provider":"Health Craft","version":"1.0","type":"link"}