Planked Scallops with Chorizo & Roasted Red Pepper Sauce

Planked Scallops with Chorizo & Roasted Red Pepper Sauce

Bacon has had its day in the sun – bacon explosions, Baconnaise, bacon soda, etc… I get it. I love bacon too, but I also have a soft spot in my heart for its spicy Spanish cousin – chorizo.

Like bacon, Spanish chorizo is cured pork. Only in this case the meat is ground with garlic and smoky/spicy paprika, stuffed into sausage casings, and then smoked and/or air cured. The end result is a very earthy and complex mix of smoke, a hint of sweetness, and a nice tangy finish.

I can eat chorizo-laced snacks all day long. But, like bacon, chorizo is also good to add at the start of cooking so that its flavors can spread throughout a dish. This is a recipe that makes good use of that.

The Sauce
1 (12-ounce) jar roasted red peppers, undrained
4 ounces chorizo, diced
3 cloves garlic
1-2 teaspoons sea or kosher salt
1 tablespoon olive oil

Put the garlic and salt in a food possessor and give it a whirl until the garlic is finely minced. Add the jar of red peppers (juice included) and puree until smooth.

In a medium skillet over low heat, add the chorizo and olive oil. Raise the heat until the chorizo starts to sweat out all of that lovely red fat. Cook for 5 minutes, stirring ever once in a while, until the chorizo starts to crisp up a bit.

Add the pepper puree, stir to combine, and raise heat until it starts to bubble. Cook 5 to 10 minutes until the sauce has thickened. Taste and adjust seasoning. Remove from heat, but keep warm.

The Scallops
2-3 pounds diver scallops
2 food-grade wooden planks (I used Maple), soaked for at least an hour
1 teaspoon Chesapeake Bay seasoning
Drizzle of olive oil

Set your grill up for a direct cook over medium-high (450°F) heat.

Rinse and drain the scallops. Pat dry. Push them into a large bowl and drizzle them with oil. Toss to coast. Dust with seasoning and toss to coat again.

Planked Scallops with Chorizo & Roasted Red Pepper Sauce

Arrange scallops on the planks, trying not to crowd them too much. Put the planks on the grill, close the lid, and cook until they just turn opaque and start to firm up – about 10-15 minutes. You want them about 130°F internal.

Planked Scallops with Chorizo & Roasted Red Pepper Sauce

Remove the scallops from the grill and toss with the pepper sauce. Put the skillet over medium heat and just warm everything up for a bit. Do NOT overcook the scallops.

Plate and serve.

The Verdict: ★★★★★
Loved the combination of the tender, meaty scallops with the warm and slightly spicy sauce. Every bite that had a bit of chorizo in it was remarkable and the whole dish had a great smoky undertone.

The Nutrition:
The scallops were about an ounce a piece, so 3 scallops with sauce are only 150 calories and 4 Weight Watchers points.

One year ago – Grilled Sweet Corn in the Husk
Two years ago – Lemon Chicken Tagine

4 thoughts on “Planked Scallops with Chorizo & Roasted Red Pepper Sauce”

  1. Thanks! I’m using the cured Spanish style that I’ve been finding at our Greek market (of all places) at a really reasonable price. I also got some thumb-sized chorizo links that I can’t wait to skewer and slap on the grill.

    I love the Mexican chorizo too, but I think that might just overwhelm the scallops.

  2. Well this just looks flat out INcredible. I’m pretty sure any chorizo I’ve ever had is Mexican. I’ll have to make a better effort to find the Spanish type.I see your comment above about finding it at a Greek market. I really have no idea where to start looking in Denver. Pinned.

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