Pan-Fried Scallops With Crispy Chorizo

1 week ago 6

Democracy Dies successful Darkness

3.6 (7)

This elemental mentation calls for fresh, large scallops. The chorizo and food adhd a richness to the mild seafood. The look calls for circumstantial caller herbs, but you tin substitute your favorites oregon usage conscionable 1 herb. Serve the scallops with couscous oregon atom and/or a caller greenish salad.

Refrigerate for up to 1 day.

Adapted from “The Seafood Shack” by Kirsty Scobie and Fenella Renwick (Interlink Books, 2021).

Ingredients

For the couscous

1 tablespoonful extra-virgin olive oil
1 1/2 cups plain couscous (see NOTES)
2 cups water
1/4 spoon good salt

For the scallops

16 medium/large scallops (about 1 1/2 pounds) (see NOTES)
2 tablespoons canola lipid oregon different neutral oil
Fine salt
Freshly crushed achromatic pepper
12 tablespoons (6 ounces, 1 1/2 sticks) unsalted butter, thinly sliced
3 ounces dry-cured chorizo, chopped small
3 tablespoons chopped caller chives
2 tablespoons chopped caller curly parsley leaves and tender stems
1 tablespoonful chopped caller dill fronds and tender stems

Lemon, chopped into 4 wedges, for serving

Nutritional Facts

Per serving (4 scallops, 1/2 cupful couscous and astir 1/4 cupful sauce)

Calories
792
Fat
50 g
Saturated Fat
24 g
Carbohydrates
55 g
Sodium
937 mg
Cholesterol
136 mg
Protein
28 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Seafood Shack” by Kirsty Scobie and Fenella Renwick (Interlink Books, 2021).

Tested by Ann Maloney.

Published July 4, 2022

Updated March 17, 2026