Scallop Chorizo

By Chad Carns


1 c potato, chopped
1/2 c chorizo, chopped
1/2 c onion, chopped
1 c red and yellow peppers, chopped
1 T parsley, chopped
2 T olive oil
8 large scallops




Sauté potato, chorizo, onion and peppers in olive oil for 8 minutes. Add parsley. In a separate pan, sear scallops on medium-high heat, 2 minutes per side. Serve scallops over chorizo and peppers.

TGB Tip: Serve with a  sunny-side up egg for that Spanish flavor.

Scallop Chorizo
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Skill Level5
Impress Your Date9

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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