Coriander Crusted Sea Scallops with Hatch Chimichurri

So, two dear friends bought me a cooking class for my birthday and I finally got to attend this week. I chose Seafood 101 at Central Market. I just want to get more comfortable cooking seafood and this was a great learning experience! The food was too good not to share, even though I didn't necessarily cook it!

Coriander Crusted Sea Scallops with Hatch Chimichurri

8 u-10 scallops

1/2 tsp corriander seed

1/2 tsp cumin seed

Grapeseed Oil

Salt and Pepper

Creme fraiche in squeeze bottle

Finely chopped cilantro

Course grind coriander, cumin, salt and pepper and press each side of the scallop in the mixture.

Sear scallops over high heat in a little grapeseed oil, 1 minute per side.

Hatch Chimichurri

1 roasted hot hatch pepper, seeded and rough chopped

1 roasted mild hatch pepper, seeded and rough chopped

1/2 small shallot

1 clove garlic

1/4 cup cilantro leaves

1/4 cup Italian parsley leaves

2 tbsp lime juice

2 tsp champagne or white wine vinegar

2 tsp honey

Extra virgin olive oil for smothness

salt and pepper to taste

Blend all chimichurri ingredients and let set at least 2 hours, and up to 2 days.

Spoon 1-2 tbsp chimichurri on small round plate in a thin layer. Place scallops directly from pan onto chimichurri.

Squeeze small dollop of creme fraiche on scallop and press a cilantro leaf in for garnish.