Grilled Blackened Scallops with Cilantro Chimichurri – Spicewalla

Ingredients

• 1 cup cilantro, finely chopped
• 1 small shallot, finely diced
• 1/2 tsp Spicewalla Crushed Red Pepper
• 4 garlic cloves, finely minced
• 1/4 cup rice vinegar
• 3/4 cup olive oil
• Spicewalla Sicilian Sea Salt, to taste
• 3 Tbs butter or ghee, melted
• 3 Tbs Spicewalla Blackening Rub
• 10-12 fresh or frozen and thawed jumbo scallops
• Lime wedges for garnish