VIEIRAS SALTEADAS CON PIMIENTOS Y CHORIZO
PAN-SEARED LARGE SEA SCALLOP
with chorizo, roasted pepper relish and citrus butter sauce.
Large fresh scallops 4
Palocio's mild chorizo, diced fine 2oz
Red bell pepper, roasted peeled, finely diced 1
Italian parsley, chopped 1 sprig
Extra virgin olive oil 2T
Juice of 1 lemon
Salt & pepper
Combine bell pepper, chorizo, parsley, 1 T olive oil, lemon juice.
Salt and pepper scallops to taste.
Heat 1 T of the olive oil in a nonstick skillet over high heat until oil shimmers.
Place scallops in pan and cook until golden brown.
Do not turn scallops while they are browning.
Turn heat to low and turn scallops.
Cook until done, approx 1 minute.
To retain a crisp upper surface do not turn scallops again.
Serve over citrus butter sauce and top with chorizo relish.
Citrus Butter Sauce:
Shallot, diced fine 1T
White wine, dry 1c
Whole unsalted butter, cubed 2oz
Zest of 1 lemon, 1 lime, 1/2 orange
Combine shallot and wine in a nonreactive pot. Reduce over high heat to 1 T liquid.
Whisk in butter and zest over low heat until combined.