Chorizo crust

Yield: 4 servings

Measure Ingredient
8 ounces Finely chopped chorizo
\N \N Sausage
½ \N To 1 cup bread crumbs
16 larges Sea scallops
\N \N Essence
½ cup Flour
1 \N Egg, slightly beaten plus
\N \N TB milk
\N \N Olive oil for pan-frying

In a hot saute pan, render the chorizo for 2-3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season with Essence. Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust. In a saute pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2-3 minutes on each side, or until they are golden. Drain on a paper-lined plate. Season with Essence.

Yield: 4 servings


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