(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes >

SEAFOOD RECIPESSCALLOP Recipes >  Scallops with Chorizo & Arugula



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Take 5 Ingredients
by James Tanner

Scallops and chorizo are the biggest-selling appetizer we've ever had at our brasserie. I even had complaints from customers when I took the dish off the menu! Try if you can to buy diver scallops that are as fresh as possible.
Serves 4


    • 3½ oz chorizo sausage
    • 12 diver scallops
    • crushed sea salt and freshly ground black pepper
    • 1 tablespoon olive oil
    • 4 teaspoons balsamic glaze (bought)
    • handful arugula, washed
    • 8 sprigs of fresh dill


Preheat the broiler to high. Slice the chorizo into 12 slices, no more than 1/4-inch thick. Broil for 3 minutes, turning once, until crisp. Remove from the heat, cover with foil, and set aside.

Season the scallops with crushed sea salt and freshly ground black pepper. Heat the oil in a wide, heavy-bottomed frying pan and cook the scallops over high heat for 40 seconds, turn, and cook for another 40 seconds. Remove from the heat.

Arrange the scallops and chorizo on four serving plates. Drizzle the balsamic glaze and spoon the warm juices from the grill over the top. Sprinkle with the arugula and garnish with dill.

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages