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Rio Grande Scallops and Chorizo

Spiceology Rio Grande Scallops and Chorizo Recipe

Click the play button to watch the recipe video!

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.

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Spiceology Rio Grande Scallops and Chorizo Recipe

Rio Grande Scallops and Chorizo

  • Author: Chef Tony Reed
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x


  • 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:


  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 degrees F.
  8. Add cilantro to the pan and then plate with garnish.
  9. Serve immediately.

Used in this Recipe

Picture of rio grande tex spice blend in a pile

Rio Grande Tex-Mex Blend


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