Pan Seared Scallops with Chimichurri

For the chimichurri:
Wash herbs and lay out to dry. Pick parsley leaves, cilantro leaves and oregano leaves off the stems. Place in the food processor.

Peel garlic and place in food processor. Pulse a few times to chop the herbs and garlic.

Add red wine vinegar and olive oil. Pulse for 30 seconds, until the mixture is well chopped and combined. Place in a bowl, sprinkle red chili flakes.

For the scallops:
Heat olive oil over high heat in a skillet. Once the oil is very hot, place scallops in the skillet. Allow scallops to sear until browned (about 2–4 minutes, or to your liking). Flip and sear the other side.

Serve scallops and top with freshly made chimichurri!