Seared Scallops with Chorizo and Potatoes

Seared Scallops with Chorizo and Potatoes

This recipe is "a nice combination of flavors and textures," says Chef Rick Bayless. "You've got the meatiness of the chorizo with all its spices and tang, and then the richness of the scallops and creaminess of the potatoes.

"I don't like scallops that are very cooked," he adds, "so I get the skillet really hot and sear them on the outside and still leave them slightly translucent on the inside—that's where I think they shine texturally and flavor-wise."


Rick Bayless
Recipe by: Rick Bayless
Author of eight cookbooks and chef/owner of Frontera Grill, Toplobampo and Xoco in Chicago, Illinois.

Ingredients

(Serves 6 to 8 as a soft taco filling or tapa)
  • 1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces
  • Salt
  • 1 pound scallops
  • 2 tablespoons vegetable or olive oil
  • Freshly ground black pepper
  • 12 ounces fresh Mexican chorizo sausage (about 1 1/2 cups), casings removed
  • 4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
  • Corn tortillas (optional)

Directions

Potatoes

  1. Half-fill a 4-quart saucepan with water, add 1 tablespoon of salt and bring to boil. Add potatoes and simmer over medium heat until tender, about 12 minutes. Drain.

Scallops

  1. Pat scallops dry with paper towels. Heat a 12-inch skillet or griddle over medium-high heat. For best results, choose a skillet or griddle that is heavy and nonstick or a well-seasoned cast iron.
  2. Add oil and, when quite hot, add scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, about 2 minutes total. With high heat the scallops will sear without overcooking.
  3. Scoop onto a wide plate.

To finish and serve:

  1. Place chorizo and green onions in skillet. Cook over medium heat, breaking up any clumps of chorizo, just until sausage has rendered its fat, 6 to 7 minutes.
  2. Add drained potatoes and continue cooking, occasionally scraping up any sticky bits, until potatoes begin to look crusty-brown, about 15 minutes.
  3. Meanwhile, cut the scallops into pieces that resemble the diced potatoes.
  4. When the potatoes are browned, add scallops. Mix everything together as the scallops heat for 1 minute or so.
  5. Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.
Hint from the chef:
  • People are a little afraid of heat in their home kitchens so what they turn out doesn't have that rich caramelization on the outside that so many people love in restaurant cooking. Whether it's sautéing, grilling or searing on a griddle, it's all the same thing. It's about getting the temperature hot enough that the food will sear beautifully without overcooking.