Scallops Black Tiger Shrimp With Chorizo Chili Recipes

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SCALLOPS, BLACK TIGER SHRIMP WITH CHORIZO CHILI



Scallops, Black Tiger Shrimp With Chorizo Chili image

I saw an ad advertising dinner plates and it had the classic dish of diver scallops and shrimp. I was immediately inspired to use that classic combo and make it a "Surf N' Turf" dish by combining with with either beef, pork, or chicken and that's how this item was born. Let me know what you think!

Provided by Chef Beorn Hockenhu

Categories     Lunch/Snacks

Time 20m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 16

3 ounces pork, chorizo
2 ounces black beans (canned, reserve some of the liquid)
1 teaspoon minced garlic
1 teaspoon minced onion
2 teaspoons sweet potatoes (cooked, cut into small cubes)
2 tablespoons chopped tomatoes
2 teaspoons bell peppers (cut into small cubes)
2 teaspoons pureed mangoes
1 teaspoon chili paste
2 teaspoons butter
1 tablespoon lemon juice
6 diver scallops
6 medium shrimp (deveined & shelled)
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 ounces white wine

Steps:

  • In a saute' pan cook chorizo until it begins to get firm.
  • Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
  • Add mango puree and asian chili paste.
  • In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
  • Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
  • Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
  • Press on scallops to check doneness. It should be slightly resistant.
  • Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
  • Top with micro mint greens.
  • Add 3 Scallops in a triangle pattern.
  • Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.

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

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.

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

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

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.

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
  • Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

SWEET CHILI SHRIMP & SCALLOPS



Sweet Chili Shrimp & Scallops image

This recipe comes from a little restaurant in my town that my husband and I LOVE! One of the employees entered this recipe in a contest and they published it in our newspaper...I couldn't believe it when I found the recipe for our favorite appetizer from our favorite restaurant! It is on the menu as an appetizer but when I prepare it at home I serve it with rice and it is a main dish.

Provided by Stargazerlilly

Categories     Healthy

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

6 large scallops
8 jumbo shrimp
3 tablespoons chili paste
2 cups honey
1 lime, juice of
2 tablespoons soy sauce
1 tablespoon garlic paste
1 tablespoon fresh grated gingerroot

Steps:

  • Mix chili paste, honey, lime juice, soy sauce, garlic paste and ginger.
  • Sear shrimp and scallops in skillet until white.
  • Glaze shrimp and scallops with chili paste mixture just before taking out of pan.

Nutrition Facts : Calories 1213.1, Fat 2.4, SaturatedFat 0.4, Cholesterol 185.1, Sodium 1258.7, Carbohydrate 285.9, Fiber 1.1, Sugar 279.1, Protein 33.6

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