Rio Grande Scallops and Chorizo
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
1-2 servings
Prep Time
20 minutes
Cook Time
20 minutes
Chef Tony serves up a delicious twist to surf and turf with this scallop and chorizo dish.
Made with our Rio Grande Tex-Mex blend, it has big earthy flavors with the right amount of heat and is made with fresh-ground Cumin, Mexican Oregano, New Mexico Chile Powder, Chili Flake, and more.
Author:
Ingredients
- 5 Scallops
- 4 oz Chorizo
- 1 Mandarin Orange, Juiced
- 2 Tbsp Red Onion, Minced
- Cilantro, Chopped for Garnish
- Pickled Jalapeno for Garnish
- Micro Greens for Garnish
- 1 Tbsp Olive oil
-
2-3 Tbsp Spiceology Rio Grande Tex-Mex blend
- 4 oz Butter, Unsalted, Room temp
Rio Grande Compound Butter
Directions
- Mix together your butter ingredients and set aside.
- Pat your scallops dry and season with salt and allow to sit for about 20 minutes.
In a sauté pan on high heat season your pan with olive oil.
- Place your scallops in the pan and sear for 2 minutes, turn and cook for another 2 minutes. Remove scallops and set aside.
In the same sauté pan, add chorizo and red onions and sauté until the chorizo is cooked through.
- Add juice and butter, stirring the whole time until emulsified.
Add Back in the scallops and allow them to cook through to 115°F.
- Add cilantro to the pan and then plate with garnish.
- Serve immediately.
