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Scallops and Chorizo Recipe

Scallops and Chorizo

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Average Rating:

Total Reviews: 18

Showing 1-10 of 18

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  • on May 19, 2012

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    Really liked!

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  • on October 24, 2011

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    Yum! Yum! So easy and simple. Perfect for entertaining too.

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  • on April 12, 2011

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    so good and easy to make! love it!

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  • on February 14, 2011

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    Terrific, quick dinner! We made it with natural chicken & jalepeno sausage (due to dietary considerations, adding olive oil, and served with crispy baked polenta. Delicious!

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  • on January 16, 2011

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    I can't believe I've not written a review yet for this go-to recipe. I make this often and love it. LIke other reviewers, I was skeptical about the combination of scallops and chorizo, but I'm so pleased I tried ti anyway. I love this dish plus it is so easy to make, and you end up with a filling yet light dish with a beautiful light sauce when the oil from the chorizo combines with the juice of the scallops and lemon juice. I use sea scallops most often and slice them in half as directed so that I have chorizo and scallop 'coins' that are the same size and depth. (One word of caution - do not try to substitute anything for the chorizo...I have tried several other sausage type meats, with deep regret.

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  • on November 22, 2010

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    Perfect recipe...easy, quick and only a few ingredients. Tastes good too!

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  • on July 19, 2010

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    I made this tonight as a quick and easy dinner and it is so good. I love chorizo and I love scallops, and would have never thought to put them together like this. I used beef chorizo from the Mexican market and added canned mushrooms. It was so good. I didn't have a ripe lemon, so I used as much juice as I could squeeze from a non ripe one I just picked off a tree. It added just a little hint of citrus. My scallops were big sea scallops and I was too lazy to cut them in half. I would totally suggest doing it, as the recipe says.

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  • on May 25, 2010

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    I was so unsure about this recipe. I wasn't sure it would be any good, but it was really fabulous. Will definitely make again!

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  • on January 11, 2010

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    In the twinkling of an eye this dish makes eating at home better than dinning out. It's fast, easy and tastes wonderful. and as somne of the others on this forum have noted, it's flexible. I don't especially like chorizo, its too fatty and unpredictable manafacture make it chancy at best. I use Andouille and get fantastic results. Most fish sauces are just too fishy to be use with anything else, but the sauce created by adding the lemon makes for s spicy sweet delight. The Boss, who will not eat scallops hijacked most of the sauce for her use. And if you have friends who are food snobs, you can serve this, on ordinary dishware and come off like a top chef. Looks great on the plate and that's not even the half of it!

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  • on December 12, 2009

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    We just scored some bay scallops at $3.99/lb so we got 5 lbs. As I was putting some things in the freezer I noticed I had some Basque Chorizo and decided to try it with scallops tomorrow. I mentioned this to my wife and she hesitated a bit before replying, "Uh, OK". At first I was going to just make up my own recipe but decided to see if Google to lead me to any good suggestions. I'm glad I did because I wouldn't have thought of the lemon juice. I plan on adding some minced garlic and I'm anxious to try it tomorrow. I seem to have an uncanny ability to read a recipe and be able to taste the finished product. My wife is seldom disappointed in my efforts and she appreciates the fact that I love to cook. She is a good cook but sees it as something that has to be done and does not get the pleasure from it that I do.

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