Seafood Pan Roast With Chorizo Recipe

Name: Seafood Pan Roast With Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup chorizo sausage, julienned Spanish; 5 tablespoons unsalted butter; 2 shallots, peeled and very thinly sliced; 12 sea scallops, halved if very large; 24 shrimp, small to medium shelled and deveined; 12 oysters, freshly shucked; 12 lb lump crabmeat; 1 cup dry vermouth; fresh lemon juice; sea salt; fresh ground black pepper

Servings: persons

¼ cup chorizo sausage, julienned Spanish
5 tablespoons unsalted butter
2 shallots, peeled and very thinly sliced
12 sea scallops, halved if very large
24 shrimp, small to medium shelled and deveined
12 oysters, freshly shucked
12 lb lump crabmeat
1 cup dry vermouth
fresh lemon juice
sea salt
fresh ground black pepper

1
Heat a large skillet over medium heat.
2
Add the chorizo and cook quickly until it starts to turn crisp, a minute or two.
3
Remove with a slotted spoon and drain on a paper towel.
4
Add the butter to the fat remaining in the pan, then add the shallots and saute until very tender, about 3 minutes.
5
Add the scallops and shrimp and cook, stirring constantly, until the scallops start to turn translucent.
6
Add the oysters and cook quickly, then add the crab and swirl until heated through.
7
Using a slotted spoon, transfer to a warm serving bowl.
8
Add the chorizo and toss to mix.
9
Raise the heat to medium-high and add the vermouth.
10
Cook, stirring occasionally, until the sauce is emulsified.
11
Add lemon juice to taste, then season with pepper to taste and salt if needed.
12
Spoon over the seafood and serve.

719

kcal

Calories

Fat

144

Protein

Fat 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 11 ingredients. The key ingredients include: ¼ cup chorizo sausage, julienned Spanish, 5 tablespoons unsalted butter, 2 shallots, peeled and very thinly sliced, 12 sea scallops, halved if very large, and more.

Yes, Seafood Pan Roast With Chorizo 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.

Seafood Pan Roast With Chorizo

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