Seared Scallops with Chimichurri Dressing

Dressing:
In the bowl of a food processor, combine parsley, oregano, garlic, red wine vinegar, water, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red chili flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil.

Scallops:
Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with salt and pepper, and cook until barely cooked through, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the chimichurri dressing. Serve immediately.