Scallops with Creamed Spinach & Chorizo
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.
