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Ingredients
- 8 ounce Finely-minced chorizo sausage
- 1/2 c. Bread crumbs to 1 c.
- 16 lrg Sea scallops see * Note
- 1/2 c. Flour
- 1 x Egg slightly beaten with some Lowfat milk Extra virgin olive oil for pan-frying
Directions
- In a warm saute/fry pan, render the chorizo for 2 to 3 min. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs till the mix binds together. Season with Essence.
- Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust.
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, pan-fry the scallops for 2 to 3 min on each side, or possibly till they are golden brown. Drain on a paper-lined plate. Season with Essence.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 490 | |
| Calories from Fat 221 | 45% |
| Total Fat 24.57g | 31% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 1008mg | 42% |
| Potassium 670mg | 19% |
| Total Carbs 25.61g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.96g | 1% |
| Protein 38.6g | 62% |
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