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 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 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.
SCALLOPS AND CHORIZO
I've long been a fan of scallops with bacon, and scallops with chilli, and this is my combination of the two, using chorizo - the sausages, not the salami - 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. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4 as a main, 8 as a starter
Number Of Ingredients 4
Steps:
- Slice the chorizo into rounds no thicker than 3mm / 1/8 inch. Heat a heavy-based pan on the hob and, when hot, dry-fry the chorizo rounds until crisped on either side (the chorizo will give out plenty of its own oil); 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.
SCALLOPS AND CHEDDAR GRITS WITH CHORIZO
The first time I had the Southern classic shrimp and grits was on set during the filming of Top Chef in Miami, brilliantly prepared by Dallas-based chef Tre Wilcox in a taco truck. I've been hooked ever since. Here, the same idea, but with sea scallops--also a sweet shellfish, and one that needs no peeling or deveining. Scallops are particularly friendly with salty, spicy pork, whether it's fancy Italian ham, good old bacon, or, in this case, the spicy Spanish sausage that rounds out this dish.
Provided by Ted Allen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over high heat, bring 3 1/2 cups water to a boil, and add 1/4 teaspoon salt. Slowly stir the grits into the water, pouring the grits in a fine stream. Reduce the heat, cover, and simmer until thickened, 15 to 20 minutes. Stir in the Cheddar, cover, and keep warm in the oven.
- Ten minutes into cooking the grits, pat dry the scallops, season them with salt and pepper on both sides, and heat a saute pan over medium-high heat. Add the olive oil to the pan, then the chorizo, and cook until the sausage renders some fat, 2 to 3 minutes. Add the scallops, shake the pan to move them around a little, and sear for 2 minutes. Turn and continue cooking until browned, 2 minutes. Remove the scallops and chorizo to a plate lined with a paper towel.
- Reduce the heat under the pan to medium, and add the scallions, garlic, and lemon juice. Cook for 2 minutes, and remove from the heat.
- On each of 4 plates, make a bed of grits, then place the scallops on top, and drizzle pan sauce and chorizo on and around the scallops and grits. Serve quickly.
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