This recipe is "a nice combination of flavors and textures," says chef Rick Bayless. "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," he adds, "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.
For the 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.
For the 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 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?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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 359 | ||
Calories from Fat: 168 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 67.1mg | 21 % | |
Sodium 689.8mg | 24 % | |
Potassium 770.8mg | 20 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 18.6g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 359
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