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Scallops and Chorizo Recipe with Pine Nuts
Scallop and Chorizo with Pine Nuts

Scallops and Chorizo Recipe with Pine Nuts

Scallops and Chorizo Recipe with Pine Nuts

Classic Spanish Chorizo and Scallops Recipe adapted to Southern California Flavors

This is my spin on the classic Spanish recipe, adopted with a Southern California-Mexican influence. The key to this dish is high quality chorizo and fresh scallops. If you are in Southern California, I recommend you go to Ochoa’s Chorizo store for their chorizo to use in this recipe. 

Ingredients

Scallops and Chorizo Recipe - Mise en place

Scallops and Chorizo Recipe – Mise en place

  • 1 Tablespoon, olive oil
  • 6 Ounces, mild or medium spiced chorizo
  • 1/3, medium brown onion (diced)
  • 1/4 Red bell pepper (diced, divided)
  • 1 Ounce, pine nuts
  • 8 Ounces of large scallops (sliced in half, flat-wise)
  • 1 Teaspoon, garlic powder
  • 1/4 Teaspoon, ground pepper
  • 1/4 lemon
  • 3 Tablespoons Italian parsley (coarsely chopped, divided)
  • Salt to taste

Preparation

1) Pour olive oil into pan and heat on medium-low heat

2) Form chorizo meat into small balls  (may leave meat loose)

Scallops and Chorizo - Form Chorizo Meat Balls

Scallops and Chorizo Recipe – Steps 1-2  Form Chorizo Meat Balls

3) Cook chorizo balls in oil with onion and half of red peppers. 

Scallops and Chorizo Recipe - Cook Chorizo and add onions and peppers

Scallops and Chorizo Recipe – Cook Chorizo and add onions and peppers

4) When onions become translucent, turn heat to high.  Add scallops to one side of the pan.

5) Add Pine Nuts

Scallops and Chorizo - Cook scallops and add pine nuts

Scallops and Chorizo Recipe – Cook scallops and add pine nuts

6) Cook scallops one side for 2 minutes, add garlic and pepper. Toss all ingredients until translucence of scallops go away.  (don’t overcook)

7) Squeeze lemon over the hot pan, toss.  Add Italian parsley, Toss

Scallops and Chorizo - Toss ingredients  add lemon and Italian Parsley

Scallops and Chorizo Recipe – Toss ingredients add lemon and Italian Parsley

8) Plate the scallop and chorizo dish. Top with remaining freshly parsley and red onion. 

9) Add 1/2 cup of water to pan and scrape the bottom to create a jus. Spoon sauce onto dish to taste. 

Scallop and Chorizo with Pine Nuts

Scallops and Chorizo with Pine Nuts

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Fig and Goat Cheese Muffins

 

About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.

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