Scallops with Creamed Spinach & Chorizo

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3.5 from 188 votes

Scallops with Creamed Spinach & Chorizo

25 minutes
Calories 290kcal

Ingredients

  • 1 pound scallops (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 2 tablespoons ghee (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 2 pounds spinach (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 1/2 chorizo sausage (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 1/4 cup heavy whipping cream (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 1 cup grated parmesan cheese (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 2 cloves garlic
  • 1/2 teaspoon salt (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 4 tablespoons chopped parsley (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • 2 tablespoons fresh lemon juice (raw, 450 g/ 16 oz - depending on the size 2-5 scallops per person)
  • freshly ground black pepper

Instructions

  • Prepare the spinach and chorizo.
  • Squeeze any excess water out of the spinach and slice or dice the chorizo sausage.
  • Place the chorizo sausage on a hot pan greased with one tablespoon of ghee and cook on medium-high until crisped up for 3-5 minutes.
  • When done, use a slotted spoon and transfer the cooked chorizo into a bowl.
  • Prepare the scallops.
  • Wash the scallops under cold running water to remove any gritty parts.
  • There are two edible parts: the main white muscle and the roe (the orange part also known as coral as pictured below).
  • The small side-muscle that attaches the scallop to the shell is too tough for consumption and has to be removed and discarded.
  • If you buy scallops with frill and gut, these also have to be removed.
  • Again, clean the scallops under cold running water.
  • Then, halve the scallops widthwise and place the scallops and the roe on a kitchen towel to remove excess moisture.
  • Season the scallops with salt.
  • If you need more guidance, this video will show you how to clean and prepare scallops.
  • Pan-sear the scallops.
  • Return the pan where you cooked the chorizo to heat.
  • When the pan is hot, add the scallops in a single layer.
  • Cook on one side for about 2 minutes and then flip over and cook for another 2 minutes.
  • If the scallop is stuck to the pan, wait for a few more seconds before flipping.
  • Both sides of the scallops should be seared lightly golden and look opaque when cooked.
  • Do not overcook your scallops or they will become tough and chewy.
  • Once cooked, remove the scallops from the pan and place on a plate.
  • Repeat for the remaining batch of scallops and roe.
  • Once all the scallops and roe are cooked, return them to the pan and add the cooked chorizo sausage.
  • Cook for 30-60 seconds just to heat up.
  • When done, transfer into a plate and keep warm near the cooker - do not leave the scallops in the hot pan or they will keep cooking.
  • Meanwhile, peel and finely dice the garlic and place in a pan greased with the remaining two tablespoons of ghee.
  • Cook until fragrant while stirring for just a few minutes.
  • Then add the drained spinach and stir well.
  • Pour in the cream and cook for just about a minute.
  • Add grated parmesan cheese, mix and take off the heat.
  • When done, set aside.
  • Top with scallops and chorizo.
  • Drizzle with fresh lemon and garnish with black pepper and parsley.

Nutrition

Calories: 290kcal

Originally posted 2019-02-20 17:51:27.

Article Categories:
Lunch

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