Chris' Recipes

Bon Appetite!

Scallops with Chorizo Cream Broth

Written By: Chris - Dec• 06•14

I came across some Chorizo in my freezer and was thinking of different ways of cooking it.  The date impressed me and serves as a reminder of why I love my FoodSaver so much!  It had been frozen for over a year and was in perfect condition. I know if it had been stored in a zip type bag, it would be freezer burned and icy.  Chorizo  is a pork sausage that has many different varieties and is eaten all over Spain.  Bill loves it and most chorizo that you would buy in stores has been cured.  “Fresh” chorizo is also available. I found this Chorizo, which was fresh and much softer at our local CUB.  They make the fresh sausage in house, in which case it must be cooked before eating.  It can be grilled, fried, or simmered in liquid.  It is commonly used as an ingredient in other dishes, such as stews and soups.  Chorizo is made by chopping or grinding the pork and “marinating” it in spices. Spanish paprika (sweet or spicey) is the spice which is gives it it’s characteristic flavor and distinguishes it from other sausages.  I thought back to a dish that Chef Kevin had prepared during one of our wine dinners.  He had placed a perfectly seared Scallop in a shallow serving dish in a in broth that contained small cubed Chorizo bites.  This is not his recipe, but creating it with ingredients that I had on hand really worked as it turned out great!  it was actually quick and very good!

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Ingredients: 

1 Chorizo Sausage link (fresh)
1 Cup Water
1/3 Cup Onion, sauteed
1 Celery Stock, chopped
1/3 Cup Half & Half
1 – 2 Tablespoons Rosemary, fresh chopped
Tomatoes, fresh sliced
Scallops
Extra Virgin Olive Oil
Polenta, prepared
Salt & Pepper, to taste

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Start by crumbling half of the link of Chorizo into a small sauce pan.  Combine with water and bring to a low simmer.

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Slice the other half of the link into small disks and add onion to the Chorizo and water to begin a broth.

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Add chopped celery and fresh rosemary to broth and allow to simmer on low, reducing the liquid while you prepare other items including the Polenta.  (You can change the cheese and serve it warm and soft as well)

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Brown both sides of the Chorizo for about a minute or so within a very hot cast iron skillet.  Set aside and use the fat to flavor the seared scallops.

dry scallops

Make sure the scallops are dry and season with salt and pepper.  Add a drop of EVOO to each and Sear the Scallops.

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Set aside.

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Once the broth has reduced by half, add the half and half and continue to cook until warm through.  Place the Chorizo broth in the bottom of a serving bowl, top with a spoon full of soft polenta, the cooked scallops and fried Chorizo slices.

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Top with fresh sliced tomatoes and garnish with fresh rosemary if desired.  Serve immediately.

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We enjoyed this with a side salad and it paired beautifully with the 2012  GABRIELSKLOOF Viognier!

Enjoy!
Cheers!
~Chris

 

 

 

 

 

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