Scallops, Black Tiger Shrimp With Chorizo Chili

“I saw an ad advertising dinner plates and it had the classic dish of diver scallops and shrimp. I was immediately inspired to use that classic combo and make it a "Surf N' Turf" dish by combining with with either beef, pork, or chicken and that's how this item was born. Let me know what you think!”
READY IN:
20mins
SERVES:
2
YIELD:
2 plates
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saute' pan cook chorizo until it begins to get firm.
  2. Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
  3. Add mango puree and asian chili paste.
  4. In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
  5. Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
  6. Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
  7. Press on scallops to check doneness. It should be slightly resistant.
  8. Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
  9. Top with micro mint greens.
  10. Add 3 Scallops in a triangle pattern.
  11. Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.

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