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Recipe: Crabmeat Crusted Diver Scallops With Chorizo Potato Salad
Similar Categories: Crabmeat, Crusted, Diver, Scallops, Chorizo, Potato, Salad
Yield: 4 Servings
1 tb Oil
1/2 lb Chorizo
1/2 c Minced onions
2 c Peeled; small-diced idaho
-potatoe
1 tb Chopped garlic
2 tb Chopped green onions; green
-part only
12 lg Diver scallops; shucked,
-cleaned
1 Salt; to taste
1 Freshly-ground black pepper;
- to taste
24 Ritz crackers
4 tb Butter; melted
1/2 lb Crabmeat; picked over
1 tb Finely-chopped fresh parsley
- leaves
1 c Fried parsley sprigs
Preheat the oven to 400 degrees. In a large saute pan, heat the oil. Add
the sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook
for 1 minute. Add the potatoes. Season with salt and pepper. Saute for 3 to
4 minutes. Remove from the heat and stir in the garlic and green onions.
Set aside and keep warm. Season the scallops with salt and pepper. Place
the scallops in a large oven-proof oval ramekin, all of the scallops should
touch each other. In a mixing bowl, crush the crackers. Stir in the butter.
Mix well. Season the crust with salt and pepper. Stir in the parsley and
crab meat. Mix well. Season the crust with salt and pepper. Spread the
crust evenly over the scallops. Place in the oven and cook for 8 to 10
minutes, or until the crust is golden brown. Remove from the oven. To
serve, mound the potato salad in the center of four plates. Arrange three
scallops around the salad. Garnish with fried parsley and serve.
1 tb Oil
1/2 lb Chorizo
1/2 c Minced onions
2 c Peeled; small-diced idaho
-potatoe
1 tb Chopped garlic
2 tb Chopped green onions; green
-part only
12 lg Diver scallops; shucked,
-cleaned
1 Salt; to taste
1 Freshly-ground black pepper;
- to taste
24 Ritz crackers
4 tb Butter; melted
1/2 lb Crabmeat; picked over
1 tb Finely-chopped fresh parsley
- leaves
1 c Fried parsley sprigs
Preheat the oven to 400 degrees. In a large saute pan, heat the oil. Add
the sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook
for 1 minute. Add the potatoes. Season with salt and pepper. Saute for 3 to
4 minutes. Remove from the heat and stir in the garlic and green onions.
Set aside and keep warm. Season the scallops with salt and pepper. Place
the scallops in a large oven-proof oval ramekin, all of the scallops should
touch each other. In a mixing bowl, crush the crackers. Stir in the butter.
Mix well. Season the crust with salt and pepper. Stir in the parsley and
crab meat. Mix well. Season the crust with salt and pepper. Spread the
crust evenly over the scallops. Place in the oven and cook for 8 to 10
minutes, or until the crust is golden brown. Remove from the oven. To
serve, mound the potato salad in the center of four plates. Arrange three
scallops around the salad. Garnish with fried parsley and serve.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Crabmeat, Crusted, Diver, Scallops, Chorizo, Potato, Salad
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