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.
SCALLOP CEVICHE WITH "TIGER'S MILK"
In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with _ají amarillo_ and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of _choclo_ (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eatenPeruvians prize this leche de tigre as a hangover cure.
Provided by Lillian Chou
Time 35m
Yield Makes 8 (hors d'oeuvres or first course) servings
Number Of Ingredients 10
Steps:
- Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.
- Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.
- Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.
- Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.
- Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.
- Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
SHRIMP AND SCALLOP STIR-FRY
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
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, BLACK TIGER SHRIMP WITH CHORIZO CHILI
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
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.
SMOKY CHORIZO CHILI
Provided by Trisha Yearwood
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
SWEET CHILI SHRIMP & SCALLOPS
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
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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