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Ingredients
- 1 Tbsp. Oil
- 1/2 lb Chorizo
- 1/2 c. Chopped onions
- 2 c. Peeled, small-diced Idaho potatoes
- 1 Tbsp. Minced garlic
- 2 Tbsp. Minced green onions, green part only
- 12 lrg Diver scallops shucked, cleaned Salt to taste Freshly-grnd black pepper to taste
- 24 x Ritz Crackers
- 4 Tbsp. Butter melted
- 1/2 lb Crabmeat picked over
- 1 Tbsp. Finely-minced fresh parsley leaves
- 1 c. Fried parsley sprigs
Directions
- Preheat the oven to 400 degrees.
- In a large saute/fry pan, heat the oil. Add in the sausage and brown for 2 to 3 min. Add in the onions. Continue to cook for 1 minute. Add in the potatoes. Season with salt and pepper. Saute/fry for 3 to 4 min. Remove from the heat and stir in the garlic and green onions. Set aside and keep hot.
- Season the scallops with salt and pepper. Place the scallops in a large oven-proof oval ramekin, all of the scallops should touch each other. In a mixing bowl, crush the crackers. Stir in the butter. Mix well. Season the crust with salt and pepper. Stir in the parsley and crab meat. Mix well. Season the crust with salt and pepper. Spread the crust proportionately over the scallops. Place in the oven and cook for 8 to 10 min, or possibly till the crust is golden. Remove from the oven.
- To serve, mound the potato salad in the center of four plates. Arrange three scallops around the salad. Garnish with fried parsley and serve.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Crabmeat Crusted Diver Scallops With A Hot Chorizo Potato Salad".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 560 | |
| Calories from Fat 376 | 67% |
| Total Fat 42.06g | 53% |
| Saturated Fat 16.95g | 68% |
| Trans Fat 0.3g | |
| Cholesterol 131mg | 44% |
| Sodium 1155mg | 48% |
| Potassium 590mg | 17% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.6g | 2% |
| Protein 27.67g | 44% |
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