Scallops and Spicy Chorizo

Name: Scallops and Spicy Chorizo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams chorizo sausages, quartered lengthwise and sliced crosswise 1/4 inch thick; 118 milliliters clam juice; 79 milliliters dry white wine; 1 teaspoons minced garlic; 1 medium leek, white and tender green--quartered lengthwise and cut into 2-by-1/4 -inch strips and washed; 1 Tbsp extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 454 grams sea scallops

Scallops and Spicy Chorizo is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 20g of fat, and a total of 265 calories. Head to the store and pick up garlic, clam juice, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 1 teaspoon of the oil in a large nonreactive skillet until almost smoking.

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Cooking Oil

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Frying Pan

Add the chorizo pieces and cook over high heat, stirring, until browned, about 2 minutes.

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Chorizo

Transfer to a large plate. Wipe out the skillet, add 1 teaspoon of the oil and heat until almost smoking. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat, turning once, until golden, about 3 minutes.

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Salt And Pepper

Scallops

Cooking Oil

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Frying Pan

Add the scallops to the chorizo.

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Scallops

Chorizo

Heat the remaining 1 teaspoon oil in the skillet.

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Cooking Oil

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Add the leek and garlic and saut over moderately high heat until just softened, about 2 minutes.

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Garlic

Leek

Pour in the wine and boil until almost evaporated, scraping the bottom of the pan to loosen any browned bits.

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Wine

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Frying Pan

Pour in the clam juice and boil to reduce by half, about 3 minutes. Return the chorizo and scallops to the skillet and toss over moderate heat until heated through.

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Clam Juice

Scallops

Chorizo

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Frying Pan

Serve at once.

Serve With: Crusty bread to soak up the succulent juices.

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Crusty Bread

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Ingredients

Servings:

170grams

chorizo sausages, quartered lengthwise and sliced crosswise 1/4 inch thick 118milliliters

clam juice 79milliliters

dry white wine 1teaspoons

minced garlic 1medium

leek, white and tender green--quartered lengthwise and cut into 2-by-1/4 -inch strips and washed 1Tbsp

extra-virgin olive oil 4servings

Salt and freshly ground pepper 454grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.