Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad Recipe

Name: Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1/2 pound chorizo; 1/2 cup minced onions; 2 cups small diced Idaho potatoes, peeled; 1 tablespoon chopped garlic; 2 tablespoons chopped green onions, green part only; 12 large diver scallops, shucked and cleaned; Salt; Freshly ground black pepper; 24 Ritz Crackers; 4 tablespoons butter, melted; 1/2 pound crabmeat, picked over for cartilage; 1 tablespoon finely chopped fresh parsley leaves; 1 cup fried parsley sprigs

Servings: persons

1 tablespoon oil
1/2 pound chorizo
1/2 cup minced onions
2 cups small diced Idaho potatoes, peeled
1 tablespoon chopped garlic
2 tablespoons chopped green onions, green part only
12 large diver scallops, shucked and cleaned
Salt
Freshly ground black pepper
24 Ritz Crackers
4 tablespoons butter, melted
1/2 pound crabmeat, picked over for cartilage
1 tablespoon finely chopped fresh parsley leaves
1 cup fried parsley sprigs

1
Preheat the oven to 400 degrees F. In a large saute pan, heat the oil.
2
Add the sausage and brown for 2 to 3 minutes.
3
Add the onions.
4
Continue to cook for 1 minute.
5
Add the potatoes.
6
Season with salt and pepper.
7
Saute for 3 to 4 minutes.
8
Remove from the heat and stir in the garlic and green onions.
9
Set aside and keep warm.
10
Season the scallops with salt and pepper.
11
Place the scallops in a large oven-proof oval ramekin, all of the scallops should touch each other.
12
In a mixing bowl, crush the crackers.
13
Stir in the butter.
14
Mix well.
15
Season the crust with salt and pepper.
16
Stir in the parsley and crab meat.
17
Mix well.
18
Season the crust with salt and pepper.
19
Spread the crust evenly over the scallops.
20
Place in the oven and cook for 8 to 10 minutes, or until the crust is golden brown.
21
Remove from the oven.
22
To serve, mound the potato salad in the center of four plates.
23
Arrange three scallops around the salad.
24
Garnish with fried parsley and serve.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 1/2 pound chorizo, 1/2 cup minced onions, 2 cups small diced Idaho potatoes, peeled, and more.

Yes, Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad

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