Best 2 Scallops And Chorizo Recipes

Scallops and chorizo are a classic combination that can be prepared in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a scallop and chorizo recipe out there for you. In this article, we'll explore some of the best recipes for scallops and chorizo, from simple sautéed dishes to more complex casseroles and stews. We'll also provide tips on how to select and prepare the best scallops and chorizo, as well as suggestions for side dishes and accompaniments. So whether you're a seasoned chef or a beginner, you're sure to find the perfect scallop and chorizo recipe in this article.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcrowd the pan. If you do, the scallops will steam instead of sear, and they'll be less flavorful.
Sear the scallops over high heat. This will create a nice crust and help to lock in the juices.
Cook the scallops until they're just cooked through. Overcooking will make them tough and rubbery.
Serve the scallops immediately. They're best when they're hot and fresh out of the pan.

Conclusion:

Scallops and chorizo are a delicious and versatile combination. They can be used in a variety of dishes, from simple pasta dishes to elegant seafood stews. With a little planning and effort, you can create a delicious meal that your friends and family will love.