BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Non-Smoked Recipes => Topic started by: manxman on March 31, 2008, 07:18:38 AM

Title: Scallops and Chorizo
Post by: manxman on March 31, 2008, 07:18:38 AM
Just got hold of 17 dozen king scallops and a similar number of queen (bay) scallops so have been trying a few different recipes.

Favourite to date amongst friends.

1. Finely slice around 5oz of you favourite chorizo sausage.
2. "Dry" fry in a thick bottomed frying pan on medium heat for a couple of minutes until a bit crispy, oil soon starts to come out of the chorizo to provide some cooking oil.
3. Remove chorizo into a separate dish but keep the oil that has leeched out of the chorizo in the frying pan.
4. Add around 1lb of scallops, either whole small queen / bay scallops or large king scallops cut into two.
5. Mix thoroughly with oil from chorizo sausage and cook for a couple of minutes, taking care not to overcook.
6. Add chorizo back into pan together with juice from half a lemon, let bubble for a short while whilst mixing thoroughly.
7. Put into serving dish and add salt and pepper to taste together with good helping of freshly chopped parsley.
8. Enjoy with an appropriate beverage!!  ;) :D
Title: Re: Scallops and Chorizo
Post by: 3rensho on March 31, 2008, 07:38:26 AM
Man o man Manx, you're one lucky dude to have that many scallops.  Recipe sounds great.

Tom
Title: Re: Scallops and Chorizo
Post by: FLBentRider on March 31, 2008, 08:50:14 AM
Sounds good! I've got some bay scallops in the freezer, been lookin' for a new recipie - I think I just found it.
Title: Re: Scallops and Chorizo
Post by: iceman on March 31, 2008, 09:32:05 AM
Lucky guy Manx. The recipe sounds great. I'll have to keep an eye out for the right kind of chorizo.
Title: Re: Scallops and Chorizo
Post by: La Quinta on March 31, 2008, 06:09:49 PM
WOW Manx...I gotta try that...love scallops...love chorizo (only ever put them together in paella before). Sounds (and I bet tastes) killer together!! Thanks!! :)
Title: Re: Scallops and Chorizo
Post by: Habanero Smoker on April 01, 2008, 02:48:27 AM
Lucky guy Manx. The recipe sounds great. I'll have to keep an eye out for the right kind of chorizo.
The recipe does look good. As Iceman asked what type of chorizo; other then regional style was it dry cured, fresh, or smoked.
Title: Re: Scallops and Chorizo
Post by: manxman on April 01, 2008, 12:43:40 PM
Quote
other then regional style was it dry cured, fresh, or smoked.


Hi Habs,

I tasted a couple of chorizo sausage before deciding on the one to use as some are awful, the one I used was "Argal Chorizo Pamplona Extra", a dry cured spicy unsmoked Spanish chorizo fine cut sausage. Argal is one of Spains largest charcuterie companies and this is a particularly nice chorizo.

Having said that I have seen another version from another Spanish company using smoked paprika that I may well use next time!!  ;)

It is such a quick and easy dish to knock up, I was preparing it for around 12 adults as part of a buffet and tripled the quantities mentioned above. In the blink of an eye they had all gone!!  ;) :D

They go particularly well with Spanish Cava sparkling white wine which was drunk in copious quantities.  :-[

I have yet to have any success smoking scallops themselves, to date they have been overcooked and have the consistency of erasures!! Other than cold smoking I do have a plan for hot smoking scallops and mussels at some stage when I have a bit of free time!
Title: Re: Scallops and Chorizo
Post by: Habanero Smoker on April 01, 2008, 01:51:33 PM
Thanks. This recipe is making me hungry. I will have to add a few things to my next shopping list.
Title: Re: Scallops and Chorizo
Post by: FLBentRider on April 01, 2008, 02:37:03 PM
Mrs. FLBentRider has it on the stove as I type this.
Title: Re: Scallops and Chorizo
Post by: FLBentRider on April 01, 2008, 05:25:28 PM
Turned out nice.....

(http://img.photobucket.com/albums/v285/Laurench/DSCN0880sm.jpg)
Title: Re: Scallops and Chorizo
Post by: La Quinta on April 01, 2008, 09:43:58 PM
Yum...I was gonna make and serve over pasta? Make a nice butter and wine sauce (along with the drippings from the chorizo and scallops). What did you guys do? Manx did as a starter? What did you do FLBent?
Title: Re: Scallops and Chorizo
Post by: manxman on April 01, 2008, 11:43:30 PM
Nice pic FLBentRider, looks the business!  ;) :D

Quote
Manx did as a starter?

I just did it as one of several buffet dishes, served it on it's own with some French bread to mop up the juices.  :)

Title: Re: Scallops and Chorizo
Post by: FLBentRider on April 02, 2008, 02:06:12 AM
We served it straight up with peas and mashed potatoes on the side. We made 3 lbs of bay scallops. For a family of six there was less than 1 serving left. If the Mrs and I weren't doing the low carb thing we would probably serve it over bowtie pasta. I could not really taste the lemon, we are going to add more next time. Kids already asked when are we having it again.
Title: Re: Scallops and Chorizo
Post by: La Quinta on April 02, 2008, 04:44:03 PM
WOW...kids and chorizo and scallops? You're a lucky couple to have kids who like those flaves! :) Nice to hear that these days!!! :)
Title: Re: Scallops and Chorizo
Post by: Consiglieri on April 02, 2008, 04:51:17 PM
Definitely changed my mind about what we're having for dinner.  Good job guys.
Title: Re: Scallops and Chorizo
Post by: FLBentRider on April 02, 2008, 05:59:17 PM
The Kids are 16,14,4,3 - Things 4 and 3 were indifferent, Things 1 and 2 were "More, please!"

We have learned not to make culinary decisions based on the opinions of Things 3 and 4.

 ;D
Title: Re: Scallops and Chorizo
Post by: La Quinta on April 02, 2008, 06:45:56 PM
Yeah...I can imagine...when me and my brother were kids...my Mother used to put all kinds of weird stuff out...like tongue and tripe and oxtails...the good news is there isn't anything I won't eat or at least try...then try again if I didn't care for it! Still can't get over water chesnuts...something about eating pressed sand that is...well...just wrong!!!:)
Title: Re: Scallops and Chorizo
Post by: manxman on April 03, 2008, 12:02:05 AM
Quote
kids and chorizo and scallops?


Got the thumbs up from one of mine and thumbs down from the other although both had already eaten a birthday party tea, my youngest was 7 on Sunday and was stuffed full of all sorts of goodies at the time so not really a good test!!  ;) :D

Plan on trying them with scallops again on Friday when they usually have a plate of mussels in garlic butter as a meal.

Having king scallops and chorizo again for our evening meal tonight, I am going to try using the corals as well this time. For those of you on this side of the pond apparently black pudding can be substituted for chorizo..... interesting!  :)
Title: Re: Scallops and Chorizo
Post by: manxman on May 02, 2020, 03:36:49 AM
I know this is a very old post but just bumped it because like many others commercial fishermen are struggling at the moment given the bottom has dropped out of their market. Around us they are trying to help themselves by selling direct to the public at excellent prices and the response has been phenomenal. I know farmers and fishermen elsewhere are doing the same.

Just taken delivery of a sack of around 150 King Scallops fresh off the boat and spent a few hours shucking them, this recipe is on the menu tonight and in my experience it is one kids like too :)  8)

Best wishes to you and yours, stay safe.
Title: Re: Scallops and Chorizo
Post by: Habanero Smoker on May 02, 2020, 01:56:32 PM
I'm also trying to support local businesses. Your are fortunate that you have access to fresh seafood. I'm waiting for our farmer markets to open. It will definitely be different then when they were opened last year.

You stay safe also.
Title: Re: Scallops and Chorizo
Post by: manxman on May 03, 2020, 02:02:28 AM
We are very lucky to have access to fresh seafood and it is something we never take for granted. The farmers markets are beginning to open up as well but with social distancing they do not quite have the same hustle and bustle.

Doing cold smoked back bacon today using cured pork loin and tomorrow pastrami still using the recipe you posted Habs from around 2007, one or two minor spice adjustments but otherwise that is my go to pastrami method. :)
Title: Re: Scallops and Chorizo
Post by: Habanero Smoker on May 03, 2020, 01:38:50 PM
All of that sounds good. The only thing I have on my schedule for any outdoor smoking/cooking is a flank steak. That is going to hit the grill around 5:30 PM. I better get in gear, because May is National BBQ Month over here.
Title: Re: Scallops and Chorizo
Post by: manxman on May 04, 2020, 04:01:49 AM
Enjoy the steak Habs  :)