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Scallop and Chorizo Smoky Chili
SeafoodElevatedQuick

Scallop and Chorizo Smoky Chili

Seared sea scallops on a smoky Spanish-style chorizo chili base — a 30-minute showstopper that looks and tastes like a restaurant dish. The scallops go in at the very end.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Simply Recipes Editors · Simply Recipes ↗
⏱
30m
Cook Time
🥩
Scallops
Protein
📍
Pacific Northwest
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
327
calories
per serving
27g
Protein
11g
Fat
32g
Carbs
7g
Fiber
Sodium1032mg
Sugar5g
Estimates per serving (6 servings total) · Powered by Edamam
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Ingredients
1.5 lbs large sea scallopsAmazon ↗
8 oz Spanish chorizo, dicedAmazon ↗
28 oz fire-roasted tomatoesAmazon ↗
1 can white beansAmazon ↗
1 large onionAmazon ↗
4 garlic clovesAmazon ↗
1 tsp smoked paprikaAmazon ↗
1 tsp cuminAmazon ↗
Salt and pepperAmazon ↗
Fresh parsley and lemon to serveAmazon ↗
Steps
1
Brown Spanish chorizo in a heavy skillet, remove with slotted spoon
2
Sauté onion and garlic in chorizo fat until soft
3
Add smoked paprika, cumin, then fire-roasted tomatoes
4
Stir in white beans and return chorizo, simmer 15 minutes
5
Pat scallops dry and season with salt and pepper
6
In a separate screaming-hot pan, sear scallops 90 seconds per side
7
Ladle chili into bowls and top with seared scallops, parsley, and lemon
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