SEARED SCALLOP CHORIZO PASTA RECIPE
This Seared Scallop Chorizo Pasta is a quick, easy and elegant seafood recipe that's perfect for a mid-week meal or a date night dinner.
Provided by Claire | Sprinkle and Sprouts
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pan of water to a boil, salt it generously (at least 1 tbsp of salt per quart of water).1 tbsp salt
- Add the pasta and set a timer for 1 minute less than the suggested cooking time. When draining the pasta reserving 1 cup (250ml) of the cooking liquid.14oz/400g dried pasta
- Heat the oil in a large frying pan over high heat. Add the chorizo, use a spatula to break it up in the pan, fry for 5 minutes, occasionally turning, until golden and crispy. (see note 2 if you have a cured chorizo sausage)¼ cup olive oil2 cups raw chorizo sausage
- Remove the chorizo from the frying pan, keeping the oil behind.
- Ensure the scallops are dry by patting them with paper towel several times to remove any moisture. The top of the scallop should feel almost tacky.12 raw scallops
- Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually, placing a scallop at the 12 o'clock position and then working around the outside of the pan. (see note 3)
- Cook the scallops for 2 minutes on one side.
- Use tongs to gently turn each scallop over, again starting at 12 o'clock and working around in the same order you added the scallops, and cook on the other side for a further 30 seconds. (see note 3)
- Remove the scallops from the fry pan. Add in the garlic, paprika, Italian herbs, and pepper flakes (if using). Give this a good stir and then immediately add a 1/4 cup of the pasta cooking liquid to the pan and bring to a simmer - season with salt and pepper.2 cloves garlic (crushed/grated)½ tsp paprika½ tsp Italian herbs¼-½ tsp red pepper flakes (optional)
- Add the drained pasta and cooked chorizo, then toss to coat the pasta well in the oily sauce. Once the liquid has been absorbed, add 1/4 cup more of the cooking water and keep stirring the pasta to coat. Test your pasta it should be perfectly cooked and well seasoned.
- Serve the pasta with the scallops on top. Garnish with parsley.
Nutrition Facts : Calories 713 kcal, Carbohydrate 76 g, Protein 29 g, Fat 31 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 94 mg, Sodium 526 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHORIZO & GRITS BREAKFAST BOWLS
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm. , Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat., Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. , To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.
Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 239mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CHEESE GRITS WITH SHRIMP AND CHORIZO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, two or three minutes. Transfer chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet.
- Bring a quart of water and a half teaspoon salt to boil in a medium saucepan. Slowly stir in grits. Reduce heat to low and cook about five minutes, whisking occasionally, until grits are thick and smooth. While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
- Cook shrimp in butter until just pink, turning once, about three minutes. Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer. Stir remaining tablespoon butter and cheese into grits and season with salt and pepper. Spoon grits into four warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.
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.
SCALLOPS WITH CHORIZO & HAZELNUT PICADA
Bring a Spanish touch to scallops using smoky chorizo and a picada made with hazelnuts, sherry and rustic bread. A vibrant starter or indulgent summer lunch
Provided by Diana Henry
Categories Canapes, Fish Course, Starter
Time 40m
Number Of Ingredients 13
Steps:
- To make the picada, put ½ tbsp oil in a small frying pan over a medium heat. After a few mins, drop a piece of the bread in - if it sizzles, reduce the heat a little and add all the bread in a single layer. Fry, turning frequently, until the bread is pale gold, then spread it out on kitchen paper to cool. Add the remaining oil to the pan, fry the garlic until golden and add to the bread.
- Toast the nuts until fragrant (they should smell toasted), then rub in a tea towel while still warm to remove the skins. Blitz the bread and garlic with the nuts, lemon zest and coriander in a food processor using the pulse button (you want a coarse mix). Mix in the vinegar, sherry and salt, and add lemon juice to taste.
- Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video). Pat the scallops dry with kitchen paper (they don't colour well if you fry them when they're wet) and brush with extra virgin olive oil.
- Fry the chorizo in a little oil in a small frying pan until well coloured all over with a slight crust.
- Meanwhile, heat another pan until searing hot, add a small glug of oil, then the scallops. Season and cook for about 30 secs each side - you want just a little colour. Divide the scallops between the four shells, add the chorizo and top with the hazelnut mixture and a knob of butter. Put under a hot grill until cooked through (mine took about 90 secs). Squeeze on a little more lemon juice and serve immediately.
Nutrition Facts : Calories 275 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
CHORIZO CHEESE GRITS
Make and share this Chorizo Cheese Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the grits according to the package directions; set aside when done and keep warm.
- Take off the casing from the chorizo and throw away.
- In a nonstick skillet, add the chorizo; saute over medium heat for 5 minutes, breaking apart the meat with a fork.
- Add the bell pepper, onion, and garlic; continue cooking and stirring for about 10 minutes or until the vegetables are tender.
- Add the sausage-veggie mixture to the grits; stir to combine.
- Add the remaining ingredients to the grits; stir to combine.
- Pour the grits mixture into a 2-quart casserole.
- Bake, uncovered, at 350 degrees for 20 minutes.
- Take out of the oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 396.9, Fat 22, SaturatedFat 12.2, Cholesterol 58.3, Sodium 382.4, Carbohydrate 36.8, Fiber 1.6, Sugar 2.7, Protein 13.1
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