Seared Scallops with Chorizo and Potatoes
This recipe is a nice combination of flavors and textures. You've got the meatiness of the chorizo with all its spices and tang, and then the richness of the scallops and creaminess of the potatoes. I don't like scallops that are very cooked, so I get the skillet really hot and sear them on the outside and still leave them slightly translucent on the inside—that's where I think they shine texturally and flavor-wise. Wild-caught sea scallops from the U.S. Atlantic are on the Seafood Watch yellow, "Good Alternatives" list.
This recipe is a nice combination of flavors and textures. You've got the meatiness of the chorizo with all its spices and tang, and then the richness of the scallops and creaminess of the potatoes. I don't like scallops that are very cooked, so I get the skillet really hot and sear them on the outside and still leave them slightly translucent on the inside—that's where I think they shine texturally and flavor-wise. Wild-caught sea scallops from the U.S. Atlantic are on the Seafood Watch yellow, "Good Alternatives" list.
- Carbohydrate 21.3587971224832 g
- Cholesterol 67.102 mg
- Fat 18.6892625838926 g
- Fiber 2.80103739245306 g
- Protein 25.9031846895973 g
- Saturated Fat 6.44534988255034 g
- Serving Size 1 1 Serving (192g)
- Sodium 689.819816275168 mg
- Sugar 18.5577597300302 g
- Trans Fat 1.38264002516779 g
- Calories 359 calories
Step-by-step
- Half fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil.
- Add potatoes and simmer over medium heat until tender, about 12 minutes.
- Drain.
- Pat scallops dry with paper towels.
- Heat a 12-inch skillet or griddle over medium-high heat.
- For best results, choose a skillet or griddle that is heavy and nonstick or well-seasoned cast iron.
- Add oil and, when quite hot, add scallops in an uncrowded layer.
- Sprinkle with salt and pepper.
- Sear, turning occasionally, until golden, about 2 minutes total.
- With high heat, the scallops will sear without overcooking.
- Scoop onto a wide plate.
- Place chorizo and green onions in skillet.
- Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6?7 minutes.
- Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.
- Meanwhile, cut the scallops into pieces that resemble the diced potatoes.
- When the potatoes are browned, add scallops.
- Mix everything together as the scallops heat for a minute or so.
- Scoop the mixture into a serving bowl and set before guests.
- For tacos, serve with corn tortillas.
Chorizo carries this entire dish through preserved spices and rendered fat that flavors every subsequent component. Fresh sea scallops require intense heat and absolute surface dryness to develop a golden crust without overcooking the translucent interior. Heavy cast iron or thick-gauge nonstick surfaces retain the thermal mass necessary when cold proteins hit the pan. Cubed red potatoes need a preliminary boil in salted water for twelve minutes to ensure interior tenderness before they crisp in the sausage drippings. Searing scallops takes approximately two minutes total when the skillet reaches medium-high heat. Chopping those cooked scallops to match the half-inch potato dice creates uniform bites across every tortilla. Preserved chorizo releases enough grease to eliminate the need for extra cooking fats during the potato-browning phase, which lasts about fifteen minutes until crusty brown spots emerge. Refrigerated leftovers hold well for up to two days in a sealed container, though the seafood texture will firm further upon reheating.
