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Seared Scallops With Chorizo Pesto & Tarragon Basmati Rice

Ingredients:

Chorizo Pesto

  • ½ chorizo sausage link, diced
  • ½ cup pine nuts
  • 2 T. minced garlic
  • 1 cup basil leaves, washed/dried
  • ¼ cup cilantro
  • 4-5 oz. sun dried tomatoes, with oil
  • 3 T. olive oil or avocado oil
  • 3 T. Tajin spice (or alternately: cumin, red pepper, salt, pepper, juice of half a lime)
  • ½ cup Parmesan cheese, shredded

Scallops

  • 6 large scallops, with small side muscle removed
  • ½ stick unsalted butter
  • ¼ cup minced garlic
  • ½ cup chopped shallots
  • 2 tsp. fresh thyme
  • 2 tsp. onion powder

Tarragon Basmati Rice

  • 1.5 cups basmati rice
  • 3 T. fresh tarragon
  • ¼ cup white truffle oil, or olive oil
  • 2 T. lemon pepper
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 3 cups chicken broth
  • Juice of ½ a lemon
  • 1 tsp dried basil

Cooking Instructions:

Chorizo Pesto

  • ½ chorizo sausage link, diced
  • ½ cup pine nuts
  • 2 T. minced garlic
  • 1 cup basil leaves, washed/dried
  • ¼ cup cilantro
  • 4-5 oz. sun dried tomatoes, with oil
  • 3 T. olive oil or avocado oil
  • 3 T. Tajin spice (or alternately: cumin, red pepper, salt, pepper, juice of half a lime)
  • ½ cup Parmesan cheese, shredded

Scallops

  • 6 large scallops, with small side muscle removed
  • ½ stick unsalted butter
  • ¼ cup minced garlic
  • ½ cup chopped shallots
  • 2 tsp. fresh thyme
  • 2 tsp. onion powder

Tarragon Basmati Rice

  • 1.5 cups basmati rice
  • 3 T. fresh tarragon
  • ¼ cup white truffle oil, or olive oil
  • 2 T. lemon pepper
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 3 cups chicken broth
  • Juice of ½ a lemon
  • 1 tsp dried basil

Chorizo Pesto

  • Sauté the chorizo in a pan over medium low heat and allow to brown. Set aside to cool.
  • Combine pine nuts and garlic in the same pan and Sauté. Once golden, add to the chorizo.
  • Once cooled, place the chorizo mixture and the rest of the ingredients into a blender or food processor. Pulse until the mixture takes on a “pesto” consistency.
  • Seal in an airtight container and refrigerate until ready to use, up to 2 weeks.

Scallops

  • Dry the scallops well with paper towels and set aside.
  • Melt the butter in a pan over medium heat. (A cast iron skillet is best, but not required.)
  • Add shallots, then garlic 2 minutes later. When both are translucent, add the scallops, but do not crowd the pan and make sure they do not touch. Cook in batches if you have to.
  • Cook for 2-3 minutes on each side…you can peek. They should be deeply golden brown.
  • With a spoon, ladle the butter in the bottom of the pan over the top of the scallops as they cook. Remove from heat as soon as both sides are seared.

Tarragon Basmati Rice

  • Combine the spices and the truffle oil in a bowl.
  • In a rice cooker, combine the broth and rice. Pour half the spice mixture into the cooker. Allow to cook.
  • When rice is done, pour the rest of the spice mixture over the rice and fluff with a fork to combine evenly. Pour the lemon juice on the top. Set aside until ready to plate the dish.

Recipe Notes

Recipe courtesy of Amy Brown

Suggested Wine Pairing

Create a bed of rice on your plate, even using a cup measure to create a perfect circle, if you wish. Place three scallops over the rice and top with a spoonful of warmed chorizo pesto. Add a garnish of chive or tarragon, if you’d like. Serve with the 2014 Reserve Chardonnay!