Ingredients
- 8 ounces finely chopped chorizo sausage
- 1/2 to 1 cup bread crumbs
- 16 large sea scallops
- Essence, recipe follows
- 1/2 cup flour
- 1 egg, slightly beaten with 3 tablespoons milk
- Olive oil for pan-frying
Directions
In a hot saute pan, render the chorizo for 2 to 3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season with Essence. Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust. In a saute pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden. Drain on a paper-lined plate. Season with Essence.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By tamrapta_3561723
Shoreline, WA
on September 25, 2008
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I used large frozen scallops that I defrosted in the fridge overnight. I used a hard dry sausage from Italy called calabrese, which is very similar to chorizo. It is crucial that you pat the scallops dry before starting your dredge/dip. Nothing prevents a crust from forming better than a wet protein. Also, be sure your oil is good and hot. The scallop's sweet smooth texture on the inside coupled with the spicy crust on the outside equals perfection.
By jvannevel_8022522
Tampa, FL
on July 20, 2007
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A terrific recipe and easy to make. With the right scallops, the contrast of flavors is terrific. Try to use dry scallops if possible, it makes for a better finished product.
By cprocket_1286459
Cedar Park, TX
on June 23, 2007
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Not as much flavor from the chorizo as I would have expected most of the flavor came from the essence spice mix.
Maybe due to the chorizo I selected, Mexican vs. Portuguese which the chef more than likely would have used.
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