Name: Rio Grande Scallops and Chorizo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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

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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.