FRONT BURNER: Two chimichurri recipes that pair perfectly with scallops

You're probably familiar with Argentina's vibrant green chimichurri, but did you know this flavorful sauce also comes in red?

This Red Chimichurri, adapted from the July/August 2019 edition of Milk Street magazine, is the pantry-friendliest chimichurri I've seen. The only perishable ingredient in it is garlic, which has a pretty long pantry shelf life. All that is to say, you probably have everything you need to make it in your kitchen right now.

I served it with seared sea scallops, but it'll complement any grilled or roasted meat, poultry, seafood, fried eggs or even potatoes.

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Red Chimichurri

• 6 tablespoons neutral oil
• 2 tablespoons sweet paprika
• 2 tablespoons red pepper flakes (I used Aleppo for more flavor and less heat)
• 2 tablespoons dried oregano (Mexican or Mediterranean)
• 1 medium clove garlic, finely grated OR 1 teaspoon garlic paste
• ¼ cup balsamic vinegar
• Up to ½ teaspoon salt

In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano.