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Baked Scallops & Chorizo

Here's how you make Baked Scallops & Chorizo
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  • Servings: 4
  • Prep: 5m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 pounds scallops (fresh bay scallops)
  • 5 ounces chorizo sausage (Spanish, diced Spanish is the hard chorizo vs the Mexican type, which is soft)
  • 3 tablespoons panko bread crumbs
  • 2 1/2 tablespoons chopped fresh parsley
  • 1 lemon (1/2 lemon, cut into wedges)
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
  • SALAD (optional)
  • 4 to 6 cups baby arugula
  • Whole lemon (1/2 lemon, juiced)
  • Kosher salt
  • Pepper
  • Garnish
  • Lemon wedges
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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