Crispy Broiled Scallops and Chorizo Recipe

Broiled Scallops with Chorizo and Panko Crust

This delightful seafood dish combines tender bay scallops with the rich, smoky flavor of Spanish chorizo, topped with a golden, crispy panko crust. The addition of fresh microgreens or baby arugula gives it a refreshing finish. Perfect for a quick yet elegant meal!

Ingredients

Bay scallops – 14 ounces, fresh or thawed if previously frozen

Spanish chorizo – 2 ounces, finely diced to match the scallop size

Olive oil – 2 teaspoons for mixing, plus 1 teaspoon for the topping, and extra for drizzling

Panko breadcrumbs – 3 tablespoons, for a crispy texture

Flat-leaf parsley – 1 tablespoon, chopped (optional, but adds a fresh herbaceous touch)

Microgreens, baby arugula, or cress – A handful, to add a fresh and peppery contrast

Kosher salt – To taste, for seasoning the scallops and garnish

Instructions

Step 1: Prepare the Oven

Preheat your broiler to high and adjust the oven rack so that it sits about 6 inches below the heating element. This positioning ensures that the scallops cook quickly and the topping browns evenly.

Step 2: Prep the Scallops and Chorizo

Before you start cooking, use a paper towel to gently dry the scallops.

 Removing excess moisture is important because it helps them caramelize instead of steaming. In a medium-sized mixing bowl, combine the scallops and diced chorizo. Drizzle with 2 teaspoons of olive oil, then season lightly with kosher salt. Gently toss everything together to ensure the ingredients are well coated.

Step 3: Assemble the Dish

Divide the scallop and chorizo mixture evenly between two small broiler-safe gratin dishes or spread it in a single layer in an 8×8-inch broiler-safe baking dish. The scallops should not be too crowded to allow for even cooking.

Step 4: Prepare the Panko Topping

In a separate small bowl, mix the remaining 1 teaspoon of olive oil with the panko breadcrumbs and chopped parsley (if using). Stir well to evenly coat the breadcrumbs. This step ensures that the topping becomes perfectly crisp and golden during broiling.

Step 5: Add the Topping and Cover

Sprinkle the panko mixture generously over the scallops and chorizo, creating an even layer of crumbs on top. Cover each gratin dish tightly with foil. The foil traps steam, allowing the scallops to cook gently before crisping the topping.

Step 6: Broil the Scallops

Place the baking dish(es) on a baking sheet to catch any drips, then transfer to the oven. Broil for 10 minutes with the foil on. After 10 minutes, carefully remove the foil, taking care to avoid escaping steam.

Return the uncovered dishes to the broiler and cook for an additional 3 to 4 minutes, or until the chorizo develops a slightly blistered appearance and the panko topping turns a beautiful golden brown. Keep a close eye during this step, as broilers vary in intensity and can burn food quickly.

Step 7: Add the Finishing Touches

Remove the scallops from the oven and allow them to cool slightly. Before serving, top each dish with a handful of fresh microgreens, baby arugula, or cress. Lightly drizzle with a bit of olive oil and season with a pinch of salt to enhance the flavors.

Step 8: Serve and Enjoy

Serve immediately while warm, either on its own or with a side of crusty bread to soak up the flavorful juices. This dish pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Albariño, which complements the seafood’s delicate sweetness and the chorizo’s smoky spice.

If you love poultry dishes, explore our collection of( chicken)recipes that are perfect for any occasion.

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