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:
covered percent of daily need
