Seared Scallops with Chorizo and Potatoes Recipe | James Beard Foundation

Name: Seared Scallops with Chorizo and Potatoes Recipe | James Beard Foundation
Ingredients: Salt; 1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces; 1 pound scallops; 2 tablespoons vegetable or olive oil; Freshly ground black pepper; 12 ounces fresh Mexican chorizo sausage (about 1 1/2 cups), casing removed; 4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces; Corn tortillas (optional)

archive.jamesbeard.org

Seared Scallops with Chorizo and Potatoes This recipe is "a nice combination of flavors and textures," says chef Rick Bayless.

View full recipe on archive.jamesbeard.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

Share this recipe:

Ingredients

Salt
1 pound red-skin boiling potatoes (about 4 medium), cut into 1/2-inch pieces
1 pound scallops
2 tablespoons vegetable or olive oil
Freshly ground black pepper
12 ounces fresh Mexican chorizo sausage (about 1 1/2 cups), casing removed
4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
Corn tortillas (optional)