Today I have pan seared scallops with chorizo for you. Easy and very quick to prepare, yet packed with flavour and so delicious I’d almost lick the pan. Almost.
Bon appétit! 
Seared Scallops with Chorizo and Olives
- Yield: 2 servings 1x
Description
Scallops are simple to cooked in minutes. Cook the seafood in flavorful chorizo oil and serve them with the sausage, olives, and crusty bread or greens.
Ingredients
- Fresh scallops, 8
- Black olives, 2 tbsp
- Chorizo, 80 gr (2.8 oz), in slices
- Shallot, 1, sliced
Instructions
- Cook the chorizo in medium heat in a dry pan until browned and getting crispy
- Once there’s some oil (coming from the chorizo) in the pan, add the shallot and black olives and turn down the heat
- Cooke on low heat until the shallot has softened
- Take everything out of the pan, but leave some of the oil, that’s what we’ll use to cook the scallops
- Pat dry the scallops (they need to be real dry, that’s why frozen ones won’t work)
- Cook them in the chorizo oil on high heat for 1-2 minutes per side, until done*
- Add the rest and reheat for 30 seconds, just to make sure everything is warm
- I like to eat this with a green salad and crusty bread
Notes
You can see if they’re done by their colour, once the don’t look semi-transparent anymore, they’re done. But be careful, this goes very quick!
- Category: Main
- Cuisine: Seafood
Frequently Asked Questions
What type of chorizo should I use for this recipe?
It’s best to use Spanish chorizo for its smoky flavor, but you can also use fresh Mexican chorizo if you prefer a spicier kick.
How do I know when the scallops are perfectly seared?
Scallops are perfectly seared when they have a golden-brown crust on one side and are opaque in the center, usually taking about 2-3 minutes per side.
Can I add more olives to the dish?
Yes, you can add more olives to enhance the salty flavor, but be cautious with the amount to avoid overpowering the other ingredients.
