Best 2 Scallops And Chorizo Recipes

Indulge in a delectable culinary journey with our comprehensive guide to preparing scallops and chorizo, a harmonious blend of flavors that will tantalize your taste buds. Discover the art of searing scallops to perfection, achieving a golden-brown exterior and a succulent, tender interior. Learn how to elevate the dish with a flavorful chorizo sauce, combining the smokiness of paprika and the richness of chorizo. Experiment with different cooking techniques, including pan-searing and baking, to achieve your desired texture and doneness. Explore creative variations, such as adding vegetables, herbs, and spices, to customize the dish to your liking. Whether you're a seasoned chef or a home cook seeking inspiration, our collection of recipes will guide you in creating an unforgettable scallops and chorizo experience.

Let's cook with our recipes!

PAN-SEARED SCALLOPS WITH CHORIZO AND CORN

Pan-Seared Scallops with Chorizo and Corn image

Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.

Provided by Molly Baz

Categories Bon Appétit Seafood Shellfish Scallop Corn Chile Pepper Summer Green Onion/Scallion Sausage Pork Buttermilk Cilantro Lime Juice Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 ears of corn, husked
3 Tbsp. extra-virgin olive oil, divided
2 oz. smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
1/2-1 serrano chile (depending on heat), finely chopped
3/4 tsp. kosher salt, plus more
1 cup buttermilk
1/3 cup chopped cilantro
12 large sea scallops (about 1 lb.), side muscle removed, patted dry
2 Tbsp. unsalted butter
1 lime, halved
Lime wedges (for serving)

Steps:

Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.
Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

SCALLOPS AND CHORIZO

Scallops and Chorizo image

I've long been a fan of scallops and bacon, and scallops with chili, and this is my combination of the two using chorizo - the sausage, not the salame - to ooze its paprika-hot orange oil over the sweet white scallops. It's quicker than the speed of light to make and quite as dazzling.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 10m

Yield 4 servings as a main course with the rocket and chickpeas th

Number Of Ingredients 4

Ingredients

4 ounces chorizo sausage, cut in 1/8-inch rounds
1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves

Steps:

Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Tips:

Choose the freshest scallops you can find. Look for scallops that are plump and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
Sear the scallops quickly over high heat. This will help to create a nice crust on the outside while keeping the inside tender and juicy.
Don't overcrowd the pan when searing the scallops. This will prevent them from cooking evenly.
Use a good quality chorizo. The flavor of the chorizo will really shine through in this dish.
Serve the scallops and chorizo immediately. This dish is best enjoyed hot off the stove.

Conclusion:

This recipe for scallops and chorizo is a delicious and easy-to-make seafood dish. The scallops are seared to perfection and the chorizo adds a nice smoky flavor. This dish is sure to impress your guests, and it's also a great option for a weeknight meal.