Scallops Black Tiger Shrimp with Chorizo Chili
Indulge in the bold, smoky flavors of Scallops Black Tiger Shrimp with Chorizo Chili, a seafood lover's dream with a spicy twist! This quick and easy recipe combines succulent seared scallops and plump black tiger shrimp, perfectly complemented by the savory kick of diced chorizo sausage, garlic, and a touch of red chili heat. Cooked in a luscious butter and olive oil base, each bite is infused with rich, caramelized goodness, balanced by a squeeze of fresh lemon juice and a sprinkle of fragrant parsley. Ready in just 30 minutes, this dish is an impressive option for dinner parties or a gourmet weeknight meal when served over rice, pasta, or vegetables. Perfectly seasoned and irresistibly flavorful, this recipe will satisfy your cravings for a sophisticated yet approachable seafood entrée!
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Recipe Information
Ingredients
- 8 Large scallops
- 8 Black tiger shrimp (peeled and deveined)
- 100 grams Chorizo sausage
- 1 Red chili (finely chopped)
- 2 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (chopped)
- 1 Lemon (juiced)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
Instructions
Pat the scallops and black tiger shrimp dry with paper towels. Season them with salt, black pepper, and paprika on both sides.
Chop the chorizo sausage into small cubes and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the scallops in the skillet for 2-3 minutes on each side until golden brown and caramelized. Remove from the skillet and set them aside on a plate.
Add another tablespoon of olive oil and the remaining butter to the skillet.
Cook the black tiger shrimp for about 1-2 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside with the scallops.
Reduce the heat to medium and add the chopped chorizo to the skillet. Cook for 3-4 minutes, stirring occasionally, until the chorizo starts to release its oils.
Add the minced garlic and chopped red chili to the skillet and sauté for 1-2 minutes until fragrant.
Return the scallops and shrimp to the skillet, tossing gently to coat them in the chorizo chili mixture. Cook for an additional 1-2 minutes to let the flavors meld.
Sprinkle the chopped parsley over the dish and squeeze the fresh lemon juice on top for brightness.
Serve immediately, either on its own or over a bed of rice, pasta, or lightly buttered vegetables for a complete meal.
Nutrition Facts
Calories |
2551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1805 mg | 602% | |
| Sodium | 9129 mg | 397% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 354.2 g | 708% | |
| Vitamin D | 25.8 mcg | 129% | |
| Calcium | 614 mg | 47% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4649 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
