Scallop & chorizo crumble
The fantastic thing about scallops is that they pair well with every imaginable side. Well, that’s what they say. I’m allergic and can’t eat them, but that doesn’t stop me from occasionally making them when I have friends or family over.
For this recipe, I decided to make a chorizo crumble with a Spanish cheese I’d never used before. Manchego is made with sheep’s milk and can be easily found in the cheese aisle of any grocery store. I’m really pleased to have discovered it!
Particularities
- ServesServes 4
- Prep time10 min
- Cook time20 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 8 U10 scallops
Replacement optionsor 12 large scallops
- Olive oil, in sufficient quantity
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 lemon, cut into quarters
For the crumble
- 1 tablespoon butter
- Dash of olive oil
- 7 oz chorizo sausage, finely diced
- 1 French shallot, finely chopped
- 1 clove garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup Manchego cheese, grated
- 1/2 cup flat-leaf parsley, chopped
- Zest of 1 lemon
- Salt and pepper, to taste
Steps
- Wash the scallops thoroughly and dry. Cut off the small muscle on the side. Coat them in oil and season generously. Set aside.
- In a pan, heat 1 tablespoon of butter and a dash of olive oil over medium heat. Add the chorizo, shallot, and garlic and cook until nicely browned.
- Add the breadcrumbs and cook until it begins to brown. Transfer to a bowl and add the remaining crumble ingredients. Adjust the seasoning and set aside.
- In another pan, heat 1 tablespoon of butter and a dash of olive oil over medium-high heat. Sear the scallops for 2 minutes on each side.
- Serve with crumble and lemon wedges.
Recipe published on August 19, 2018
