Rio Grande Scallops and Chorizo

Chef Tony Reed

Servings

1-2 servings

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

Latin/South American

Category

Main Course

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.

Rio Grande Scallops and Chorizo

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

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  • 2-3 Tbsp Spiceology Rio Grande Tex-Mex blend
  • 4 oz Butter, Unsalted, Room temp

Directions

  1. Mix together your butter ingredients and set aside.
  2. Pat your scallops dry and season with salt and allow to sit for about 20 minutes.

  3. In a sauté  pan on high heat season your pan with olive oil.

  4. Place your scallops in the pan and sear for 2 minutes, turn and cook for another 2 minutes. Remove scallops and set aside.

  5. In the same sauté pan, add chorizo and red onions and sauté  until the chorizo is cooked through.

  6. Add juice and butter, stirring the whole time until emulsified.

  7. Add Back in the scallops and allow them to cook through to 115°F.

  8. Add cilantro to the pan and then plate with garnish.
  9. Serve immediately.
Recipe Products
Blend

Rio Grande Tex-Mex Blend

Key Ingredients

Cumin, Oregano, Cayenne Pepper, Chili Powder New Mexico, Brownulated Sugar