Scallops With Chorizo On Crushed Potatoes – a delicious recipe with potatoes, salt, extra-virgin olive oil, olive oil, chorizo sausages, scallops. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook potatoes in a saucepan of gently boiling salted water until tender. Drain and return to pan for a few minutes to dry off and fluff up. Roughly crush potatoes. Sprinkle with sea salt and stir in extra-virgin olive oil.
2
Meanwhile, heat olive oil in a large skillet on medium heat. Cook chorizo, stirring often, until browned (be careful not to burn the chorizo). Remove chorizo with a slotted spoon. Reserve drippings in skillet.
3
Reheat skillet with drippings on medium-high heat. Cook scallops on both sides until just cooked through.
4
Stir some of the parsley into the potatoes. Divide potatoes among small, heated serving bowls. Top with scallops. Sprinkle with chopped chorizo and remaining parsley and serve immediately.
237
kcal
Calories
12
g
Fat
29
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/3 lbs new potatoes, cut into 3/4-inch chunks, 1 tsp flaky sea salt, 2 tbsp extra-virgin olive oil, 1 tbsp olive oil, and more.
Yes, Scallops With Chorizo On Crushed Potatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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