Cornmeal-Crusted Scallops With Mint Chimichurri

• 1 1/2 cups loosely packed fresh mint leaves
• 3/4 cup sliced green onions
• 2 tablespoons water
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon minced seeded serrano chile
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove
• 3 tablespoons yellow cornmeal
• 1 1/2 pounds sea scallops
• 1 tablespoon olive oil
• Green onion strips (optional)

1. Place first 9 ingredients in a food processor; process until finely chopped. Set aside.
2. Place cornmeal in a shallow dish. Dredge scallops in cornmeal. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Serve with chimichurri, and garnish with onion strips, if desired.

mint, green onions, water, lime juice, honey, seeded serrano chile, salt, freshly ground black pepper, garlic, yellow cornmeal, olive oil, green onion

Taken from www.myrecipes.com/recipe/cornmeal-crusted-scallops-with-mint-chimichurri (may not work)