Drain and rinse the scallops and let them sit on some paper towel to dry while you mix up the chimichurri.

Make the chimichurri by whisking the vinegar and olive oil together in a medium bowl. Add the garlic, salt and red pepper flake. Add the parsley and stir well to coat everything.

Add water a little at a time until the chimichurri is a consistency that seems right to you. I deviated from the original recipe and made mine a little thicker than called for, but it was still very loose. For meat you may want it to be a little thicker and more robust like pesto.

For the scallops, sprinkle the top and bottom with salt and pepper.

Choose a pan large enough to hold all the scallops or cook them in batches. Place the pan on high heat and brush the bottom gernerously with oil.

Carefully place each scallop in the pan. You should hear the hot oil protest as the scallops are added. It's better if you don't disturb them once they're placed, but if you move quickly you can make adjustments in spacing as necessary.

Allow the scallops to cook for a couple minutes until they turn a nice golden color. Let them decide when they are ready to turn. If you rush it, they will cling to the pan. When they are ready to turn, cook the other side for a few minutes more.