Crispy Broiled Scallops and Chorizo
- 14 ounces bay scallops
- 2 ounces Spanish chorizo, diced to the same size as the scallops
- 2 teaspoons, plus 1 teaspoon olive oil, plus extra for drizzling
- 3 tablespoons panko-style bread crumbs
- 1 tablespoon chopped flat leaf parsley (optional)
- A handful of microgreens, baby arugula, or cress
- Kosher salt
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Flat leaf parsley (1 tablespoon)
- Microgreens (1 handful)
- Seafood
- Bay scallops (14 ounces)
- Meat
Spanish chorizo (2 ounces)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (3 teaspoons)
- Bread & Baked Goods
- Bread crumbs, panko-style (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 4, 2012 (9 months ago).
54 people saved this recipe.
