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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.
Check out more of Chef Tony’s recipes over on Youtube.
Rio Grande Scallops and Chorizo
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 1–2 servings 1x
Ingredients
Scale
- 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
Rio Grande Compound Butter:
- 2–3 Tbsp Spiceology Rio Grande Tex-Mex blend
- 4 oz Butter, Unsalted, Room temp
Instructions
- 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 degrees F.
- Add cilantro to the pan and then plate with garnish.
- Serve immediately.
