Scallops with Creamed Spinach and Chorizo
Try this Scallops with Creamed Spinach and Chorizo recipe.
Try this Scallops with Creamed Spinach and Chorizo recipe.
- freshly ground black pepper
- 2 cloves garlic
- 1/2 tsp salt (i like pink himalayan)
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 1 lb raw scallops raw (450 g/ 16 oz) - depending on the size 2-5 scallops per person
- 2 tbsp ghee or coconut oil (you can make your own ghee)
- 2 lb frozen and thawed spinach (900 g) ~ 500 g/ 17 oz a
- 1/2 spanish chorizo sausage or salami (120 g/ 4.2 oz)
- 1 cup finely grated parmesan cheese (90 g/ 3.2 oz)
- 2-4 tbsp freshly chopped parsley
- 2 tbsp fresh lemon juice and lemon wedges for garnish
- Carbohydrate 2.15372625 g
- Cholesterol 0 mg
- Fat 0.0385575 g
- Fiber 0.195562494277954 g
- Protein 0.41034375 g
- Saturated Fat 0.0079125 g
- Serving Size 1 1 recipe (1367g)
- Sodium 1.1355 mg
- Sugar 1.95816375572205 g
- Trans Fat 0.0094275 g
- Calories 10 calories
Step-by-step
- Prepare the spinach and chorizo. Squeeze any excess water out of the spinach and slice or dice the chorizo sausage.
- Place the chorizo sausage on a hot pan greased with one tablespoon of ghee and cook on medium-high until crisped up for 3-5 minutes. When done, use a slotted spoon and transfer the cooked chorizo into a bowl.
- Prepare the scallops. Wash the scallops under cold running water to remove any gritty parts. There are two edible parts: the main white muscle and the roe (the orange part also known as coral). The small side-muscle that attaches the scallop to the shell is too tough for consumption and has to be removed and discarded. If you buy scallops with frill and gut, these also have to be removed. Again, clean the scallops under cold running water. Then, halve the scallops widthwise and place the scallops and the roe on a kitchen towel to remove excess moisture. Season the scallops with salt.
- Pan-sear the scallops. Return the pan where you cooked the chorizo to heat. When the pan is hot, add the scallops in a single layer. Cook on one side for about 2 minutes and then flip over and cook for another 2 minutes. If the scallop is stuck to the pan, wait for a few more seconds before flipping. Both sides of the scallops should be seared lightly golden and look opaque when cooked. Do not overcook your scallops or they will become tough and chewy. Once cooked, remove the scallops from the pan and place on a plate.
- Repeat for the remaining batch of scallops and roe. Once all the scallops and roe are cooked, return them to the pan and add the cooked chorizo sausage. Cook for 30-60 seconds just to heat up. When done, transfer into a plate and keep warm near the cooker - do not leave the scallops in the hot pan or they will keep cooking.
- Meanwhile, peel and finely dice the garlic and place in a pan greased with the remaining two tablespoons of ghee. Cook until fragrant while stirring for just a few minutes. Then add the drained spinach and stir well.
- Pour in the cream and cook for just about a minute. Add grated parmesan cheese, mix and take off the heat. When done, set aside.
- Place the creamed spinach on a serving plate, or scallop shells if you have them. Top with scallops and chorizo. Drizzle with fresh lemon and garnish with black pepper and parsley. If using shells instead of serving plates, make sure to boil them for 2-3 minutes before adding any food on top.
A Weeknight Delight: Scallops with Creamed Spinach and Chorizo
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Between school runs, meetings, and the never-ending to-do list, sometimes the easiest option feels like takeout or a quick frozen dinner. But I refuse to let healthy, flavorful meals become a casualty of my hectic schedule. That's where recipes like this Scallops with Creamed Spinach and Chorizo come in – a lifesaver on those busy weeknights.
This dish is deceptively simple, but the result is nothing short of restaurant quality. The salty, spicy chorizo provides a fantastic counterpoint to the delicate sweetness of the scallops. The creamed spinach, rich and decadent, brings everything together perfectly. The best part? It comes together surprisingly quickly, even on a night when I'm already pressed for time. I've streamlined the process to make it as efficient as possible without sacrificing any of the deliciousness.
The Secret to Success: Prep Work
My number one tip for getting dinner on the table quickly is efficient prep work. Before I even start cooking, I make sure everything is chopped and measured. This includes prepping the spinach (squeezing out excess water is crucial for preventing a watery sauce!), dicing the chorizo, and cleaning and halving the scallops. This might seem like an extra step, but trust me, the time saved during the actual cooking process is well worth it. It transforms what could have been a stressful, rushed meal into a relaxed, enjoyable cooking experience.
Choosing the Right Ingredients
The quality of your ingredients will significantly impact the overall taste of the dish. I always buy the freshest scallops I can find, ideally from a reputable fishmonger. Look for scallops that are plump, firm, and have a slightly sweet aroma. Avoid those that are slimy or have a strong fishy smell. The chorizo is another key ingredient – choose a high-quality Spanish chorizo for its rich flavor and texture. You can also experiment with other types of sausage, such as Italian sausage, but the Spanish chorizo adds a special something.
Serving Suggestions
This dish is beautiful enough to serve as a main course for a special occasion, but it's also perfect for a casual weeknight dinner. I often serve it with a simple side salad or some crusty bread to soak up the delicious creamed spinach. A crisp white wine, like Sauvignon Blanc, pairs beautifully with the scallops and chorizo.
Beyond the Recipe: Embracing Simplicity
Cooking shouldn't be a chore, especially when life is already demanding. This recipe is a testament to the power of simple, well-executed dishes. It allows me to indulge in a delicious and healthy meal without spending hours in the kitchen. This is more than just a recipe; it's a reminder to prioritize flavorful, nourishing food, even when time is short. I hope you find the joy in creating this dish as much as I do.
Variations and Adaptations:
While I love this recipe as is, don’t hesitate to experiment! Feel free to substitute the chorizo with andouille sausage or even pancetta for a different flavor profile. If you're not a fan of spinach, try substituting asparagus or broccoli florets. The possibilities are endless!
My Secret Weapon: Ghee!
I use ghee in this recipe for its rich flavor and high smoke point, perfect for searing the scallops. But feel free to use another oil with a high smoke point, such as avocado oil or coconut oil. The slight nutty flavor of ghee is a lovely addition but not essential.
I hope this recipe brings you as much joy and satisfaction as it brings me. Let me know how it turns out – I love hearing from you! Enjoy!
