SEARED SCALLOPS WITH CHORIZO RECIPE
What a great combination - salty, spicy chorizo with fresh meaty scallops and a quick pan sauce
Provided by Jane Curran
Categories Dinner, Snack
Time 15m
Yield Serves: 6
Number Of Ingredients 0
Steps:
- Heat 1tsp of the oil in a heavy-based frying pan to medium, then fry the chorizo slices on both sides until they start to crisp. Remove from the pan and set aside.
- In a clean pan, heat the remaining olive oil over a medium-heat, add the scallops and cook for 1 or 2 minutes on both sides, or until almost cooked through. Remove from the pan and set aside. Add the sherry to the pan, bring to the boil and cook until reduced by half. Add the butter and continue to cook, stirring constantly. Season well and stir in the lemon juice.
- Return the scallops and chorizo to the pan, coat well in the sauce and stir in the chopped parsley. Serve 3 scallops per person, with salad leaves on the side.
Nutrition Facts : @context https
SCALLOPS OVER CREAMY CHORIZO SPAGHETTI WITH BELL PEPPER AND PARM
This week, our chefs have turned surf and turf on its head-in the most delicious way possible. Tender seared scallops and crispy chorizo join forces in an ultra-sophisticated and comforting pasta dish. They're tossed with al dente spaghetti, roasted bell pepper, and a creamy, garlicky tomato sauce. One bite will have your taste buds hanging ten. See ya later, steak and shrimp!
Provided by HelloFresh
Categories main course
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Thinly slice chili, removing seeds for less heat. Quarter lemon. Pat scallops dry with paper towels. Drizzle with olive oil; season all over with paprika, salt, and pepper.
- Toss bell pepper on a baking sheet with a drizzle of olive oil, salt, and pepper. Place garlic cloves on a small piece of foil; drizzle with olive oil. Season with salt and pepper. Cinch into a packet; place on same sheet. Roast on top rack until bell pepper is lightly charred and garlic is softened, 15-20 minutes. Transfer roasted garlic to a cutting board.
- Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside. Reserve empty pot for use in step 5.
- Meanwhile, halve chorizo lengthwise; thinly slice into half-moons. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chorizo and cook, stirring occasionally, until lightly browned, 2-3 minutes. Turn off heat. Using a slotted spoon, transfer chorizo to a plate, leaving as much oil in pan as possible (you'll use in step 6). Gently mash roasted garlic on cutting board with a fork.
- Heat a drizzle of olive oil in pot used for pasta over medium-high heat. Add scallions whites and mashed garlic; cook, stirring, until fragrant, 30 seconds. Stir in crushed tomatoes, stock concentrate, roasted bell pepper, 1 tsp sugar (2 tsp for 4), and ½ tsp salt (1 tsp for 4). Simmer until thickened, 2-3 minutes. Stir in spaghetti, chorizo, cream cheese, 1 TBSP butter (2 TBSP for 4), and half the Parmesan until combined. If needed, stir in splashes of reserved cooking water until pasta is coated in sauce. Turn off heat; cover.
- Heat pan with chorizo oil over medium-high heat. Once oil is hot, add scallops; cook until browned and cooked through, 2-4 minutes per side (for 4, cook in batches, if needed). Check spaghetti; add a splash more remaining reserved pasta cooking water if needed. Divide pasta between plates; top with scallops, scallion greens, remaining Parmesan, and a pinch of chili if desired. Squeeze lemon juice over dish. Serve with any remaining lemon wedges on the side.
Nutrition Facts : Calories 980 kcal, Fat 46 g, SaturatedFat 17 g, Carbohydrate 108 g, Sugar 20 g, Protein 45 g, Fiber 10 g, Cholesterol 120 mg, Sodium 2570 mg
SEARED SCALLOP CHORIZO PASTA RECIPE
This Seared Scallop Chorizo Pasta is a quick, easy and elegant seafood recipe that's perfect for a mid-week meal or a date night dinner.
Provided by Claire | Sprinkle and Sprouts
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pan of water to a boil, salt it generously (at least 1 tbsp of salt per quart of water).1 tbsp salt
- Add the pasta and set a timer for 1 minute less than the suggested cooking time. When draining the pasta reserving 1 cup (250ml) of the cooking liquid.14oz/400g dried pasta
- Heat the oil in a large frying pan over high heat. Add the chorizo, use a spatula to break it up in the pan, fry for 5 minutes, occasionally turning, until golden and crispy. (see note 2 if you have a cured chorizo sausage)¼ cup olive oil2 cups raw chorizo sausage
- Remove the chorizo from the frying pan, keeping the oil behind.
- Ensure the scallops are dry by patting them with paper towel several times to remove any moisture. The top of the scallop should feel almost tacky.12 raw scallops
- Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually, placing a scallop at the 12 o'clock position and then working around the outside of the pan. (see note 3)
- Cook the scallops for 2 minutes on one side.
- Use tongs to gently turn each scallop over, again starting at 12 o'clock and working around in the same order you added the scallops, and cook on the other side for a further 30 seconds. (see note 3)
- Remove the scallops from the fry pan. Add in the garlic, paprika, Italian herbs, and pepper flakes (if using). Give this a good stir and then immediately add a 1/4 cup of the pasta cooking liquid to the pan and bring to a simmer - season with salt and pepper.2 cloves garlic (crushed/grated)½ tsp paprika½ tsp Italian herbs¼-½ tsp red pepper flakes (optional)
- Add the drained pasta and cooked chorizo, then toss to coat the pasta well in the oily sauce. Once the liquid has been absorbed, add 1/4 cup more of the cooking water and keep stirring the pasta to coat. Test your pasta it should be perfectly cooked and well seasoned.
- Serve the pasta with the scallops on top. Garnish with parsley.
Nutrition Facts : Calories 713 kcal, Carbohydrate 76 g, Protein 29 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 94 mg, Sodium 526 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SCALLOPS AND CHORIZO
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
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.
EASY SCALLOP PASTA
Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit
Provided by Sara Buenfeld
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
- Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
- Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.
Nutrition Facts : Calories 664 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 3.1 milligram of sodium
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- If your scallops still have the little piece of muscle attached to the side, remove and discard it. (See video for technique.) Pat scallops dry with paper towels and sprinkle with salt and pepper.
- Dice the chorizo into small cubes (about 1/4-inch). Heat a 12-inch nonstick pan over high heat. Add chorizo and cook, stirring occasionally, until browned on several sides — just a few minutes. Remove chorizo to a bowl.
- Add oil to pan and keep over high heat. When very hot, add scallops without crowding. Cook 60 seconds without moving, then add butter and cook 30 seconds more. Use tongs to flip each scallop and cook just until done to your liking. I like to pull them off the heat before they're opaque in the center, which, depending on size, may mean just 30 seconds or so on the second side.
- To serve, place a few scallops and some of the chorizo on each plate and sprinkle with chives, if using. These are great over basmati rice pilaf.
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