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.
SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH
Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash. Along with freshly shucked corn, we added haricots verts, bell pepper, cherry tomatoes and basil -- seasonal ingredients that are available fresh all summer long.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
- Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
- Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
- Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
- Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
- Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.
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
PAN SEARED SCALLOPS
Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.
Provided by GaylaJ
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll scallops in bread crumbs.
- Put olive oil and butter in a large skillet; stir and heat until hot.
- Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
- Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
Nutrition Facts : Calories 195.4, Fat 7.7, SaturatedFat 2.6, Cholesterol 35.1, Sodium 735.2, Carbohydrate 15.2, Fiber 1.1, Sugar 1.2, Protein 16
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
PAN-SEARED SCALLOPS WITH CHORIZO AND CORN
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
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.
SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)
Provided by shethinksshecancook
Number Of Ingredients 13
Steps:
- Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.
PAN SEARED SEA SCALLOPS WITH CHORIZO AND FU FU
Provided by Michael Lomonaco
Yield Makes 4 appetizer or small main-course servings
Number Of Ingredients 15
Steps:
- Cut off the ends of the plantains and slice a slit into the skin on two sides. Cut the plantains into 1 inch pieces, soak them in ice water for 10 minutes. Remove from the water and use a sharp knife to peel the skin away. Place the plantain pieces in a pot with 3 cups water and bring to a boil. Reduce heat and simmer for 15 minutes, then drain, reserving the cooking liquid, and mash the plantains in a potato ricer or with a potato masher. Add a bit of cooking liquid to loosen, then add the butter, garlic, and scallions. Season with salt and pepper and hold, keeping warm, until ready to use.
- Clean the scallops of the connective muscle, and rinse lightly. Drain and pat dry.
- Combine the flour, pimenton, paprika, salt, and pepper in a wide, shallow bowl.
- Heat the olive oil in a heavy-bottomed skillet over medium heat. Dust the scallops in the flour-pimenton mixture, add them to the skillet and sauté until lightly browned on one side. Turn and cook the second side. Add the chorizo and cook several more minutes. Stir in the drained raisins.
- Place a spoonful of mashed plantains on each plate, and top with several scallops and some of the raisins and chorizo. Sprinkle with cilantro leaves and pistachios and serve.
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PAN-SEARED SCALLOPS WITH CHORIZO AND CORN ... - BON APPéTIT
From bonappetit.com
4.8/5 (69)Estimated Reading Time 2 minsServings 4
- 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 ¾ 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.
SEARED CHORIZO AND SCALLOPS - HONEST COOKING
From honestcooking.com
Servings 4Category MainAuthor UmamigirlTotal Time 10 mins
- 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.
PAN-SEARED SCALLOPS WITH CHORIZO: QUICK, EASY, ELEGANT ...
From umamigirl.com
4.8/5 (9)Calories 271 per servingCategory Fish + Shellfish
- 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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