Seared Scallops with Chorizo and Potatoes

Ingredients

(Serves 6 to 8 as a soft taco filling or tapa)
1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces
Salt
1 pound scallops
2 tablespoons vegetable or olive oil
Freshly ground black pepper
12 ounces fresh Mexican chorizo sausage (about 1 1/2 cups), casings removed
4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
Corn tortillas (optional)

Directions
Potatoes
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.
Scallops
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 a 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.

To finish and serve:
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 to 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 1 minute or so.

Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.

Scallops, Sea, Wild, Imported A Seafood Watch Best Choice
Diver-caught sea scallops are collected by hand, causing very little bycatch or habitat damage. For this reason diver-caught sea scallops from Laguna Ojo de Liebre and Guerrero Negro, Mexico, are a “Best Choice.”

Recipe by: Rick Bayless
Author of eight cookbooks and chef/owner of Frontera Grill, Toplobampo and Xoco in Chicago, Illinois.

Recipe is courtesy of our partners at Monterrey Bay Aquarium.

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