Baked Scallops & Chorizo

5m
Prep Time

15m
Cook Time

20m
Ready In

"This is a fantastic recipe from a local Tapas Restaurant; and, is so easy to prepare. Also, it uses bay scallops which are very affordable, compared to ocean scallops. The chorizo adds a lot of natural flavor to the scallops; and, if you don't count the olive oil ... It's only 5 ingredients. The salad is optional ... but definitely worth making."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (401.4 g)
Calories 429
Total Fat - 21.9 g
Saturated Fat - 6.4 g
Cholesterol - 85.6 mg
Sodium - 1361.5 mg
Total Carbohydrate - 22.1 g
Dietary Fiber - 3.4 g
Sugars - 3.5 g
Protein - 37.9 g
Calcium - 79.3 mg
Iron - 3.1 mg
Vitamin C - 62.3 mg
Thiamin - 0.4 mg

Step 1

Scallops ... First, it is very important to note, that if the scallops are frozen, they should be thawed in a colander over a bowl in the refrigerator. You do NOT want them setting in water as they thaw. Even if purchased fresh, I make sure they are in a colander, covered with plastic, so they stay dry. Also, make sure to let them set on the counter to take the chill off before cooking with them. Never cook with cold seafood.

Step 2

First, make sure the scallops are dry - use a paper towel to pat them dry if necessary. Then, add the scallops to a bowl, along with the chorizo, 1 tablespoon of olive oil, and season lightly with a pinch of both salt and pepper. Toss to combine.

Step 3

Casserole ... I like to use individual casserole dishes (like the Tapas restaurant does where I first had them); but, you can also use 1 large casserole dish. What you want, is the scallops not piled up or overlapping too much; that causes them to steam, rather than bake. So rather you use 4 small dishes, or 1 large dish - choose the right size dish that will work best.

Step 4

Spray the dish(s) lightly with a nonstick spray, and add the scallop and chorizo mixture.

Step 5

Topping ... Mix the panko crumbs with the parsley, and top the scallop chorizo mixture. Then, drizzle the remaining tablespoon of olive oil over the panko crumbs.

Step 6

Bake ... In a 425 oven on the second shelf for 10 minutes. Then, turn on the broiler, transfer the dish(s)to the top shelf (about 8-10" from the broiler); and, broil just a couple of minutes to crisp up the panko topping.

Step 7

Salad ... This is optional, but really adds a nice addition to the dish. Toss the greens with lemon juice, and a little salt and pepper.

Step 8

Serve ... At the restaurant, they serve the greens on top of the scallops; me, I like to serve the greens on the side. They are a nice compliment to the warm and spicy scallops and chorizo. Make sure to serve a lemon wedge on each plate - It is delicious squeezed over the scallops and chorizo. ENJOY!