Dinner for Two: Crispy Broiled Scallops and Chorizo

Need a dairy free main course? Dinner for Two: Crispy Broiled Scallops and Chorizo could be an excellent recipe to try. One serving contains 326 calories, 33g of protein, and 13g of fat. This recipe serves 2 and costs $4.48 per serving. This recipe from Serious Eats has 729 fans. It can be enjoyed any time, but it is especially good for valentin day. A mixture of flat leaf parsley, bread crumbs, chorizo, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 15 minutes. With a spoonacular score of 79%, this dish is good. Try Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika, Broiled Scallops, and Broiled Scallops Provençale for similar recipes.

Servings: 2

 

Ingredients:

14 ounces bay scallops

3 tablespoons panko-style bread crumbs

2 ounces Spanish chorizo, diced to the same size as the scallops

1 tablespoon chopped flat leaf parsley (optional)

Kosher salt

Equipment:

baking pan

paper towels

broiler

bowl

aluminum foil

baking sheet

Cooking instruction summary:

Procedures 1 Preheat the broiler to high and adjust rack to 6-inches from element. Pat the scallops dry with a paper towel. Toss scallops and chorizo with 2 teaspoons olive oil in a medium bowl and season lightly with salt. Divide mixture evenly between two broiler-safe gratin dishes or one broiler-safe 8- by 8-inch square baking dish. Toss the remaining teaspoon of olive oil with the panko and parsley (if using) in a separate bowl, then top scallop mixture with crumbs. Cover each gratin dish tightly with foil. Place the dishes on a baking sheet and broil for 10 minutes. Remove foil, and broil an addition 3 to 4 minutes until the chorizo has blistered and the crumbs are lightly toasted. Top each dish with a handful of greens lightly tossed with olive oil and salt. Serve immediately.

 

Step by step:


1. 1

2. Preheat the broiler to high and adjust rack to 6-inches from element. Pat the scallops dry with a paper towel. Toss scallops and chorizo with 2 teaspoons olive oil in a medium bowl and season lightly with salt. Divide mixture evenly between two broiler-safe gratin dishes or one broiler-safe 8- by 8-inch square baking dish. Toss the remaining teaspoon of olive oil with the panko and parsley (if using) in a separate bowl, then top scallop mixture with crumbs. Cover each gratin dish tightly with foil.

3. Place the dishes on a baking sheet and broil for 10 minutes.

4. Remove foil, and broil an addition 3 to 4 minutes until the chorizo has blistered and the crumbs are lightly toasted. Top each dish with a handful of greens lightly tossed with olive oil and salt.

5. Serve immediately.


Nutrition Information:

Quickview
277k Calories
30g Protein
8g Total Fat
17g Carbs
9% Health Score
Limit These
Calories
277k
14%

Fat
8g
13%

  Saturated Fat
2g
19%

Carbohydrates
17g
6%

  Sugar
0.95g
1%

Cholesterol
65mg
22%

Sodium
1421mg
62%

Get Enough Of These
Protein
30g
61%

Phosphorus
688mg
69%

Vitamin B12
2µg
48%

Selenium
29µg
42%

Vitamin K
33µg
32%

Zinc
2mg
14%

Magnesium
51mg
13%

Potassium
447mg
13%

Folate
50µg
13%

Vitamin B3
2mg
12%

Iron
2mg
12%

Vitamin B1
0.16mg
11%

Manganese
0.18mg
9%

Vitamin B6
0.16mg
8%

Vitamin A
275IU
6%

Vitamin B2
0.09mg
5%

Vitamin B5
0.52mg
5%

Copper
0.09mg
4%

Calcium
42mg
4%

Vitamin C
2mg
3%

Fiber
0.74g
3%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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