Hokkaido Scallops with Corn, Chorizo and Chimichurri | PC.ca
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Hokkaido Scallops with Corn, Chorizo and Chimichurri

2 plated pink dishes with scallops and veggies

PC Black Label Hokkaido Scallops

Hokkaido Scallops with Corn, Chorizo and Chimichurri

Our PC® Black Label Hokkaido Scallops are incredibly sweet and plump, inherently delicious and dece...

Our PC® Black Label Hokkaido Scallops are incredibly sweet and plump, inherently delicious and deceivingly simple to cook—which makes them especially great for entertaining. We recommend serving this on a large platter, family-style with other dishes—these scallops are so good you need to share the love!

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 35 mins
  • Serves: 4
  • Dish Type: Canadian, American
  • Season: Summer
  • Course: Appetizer
  • Main Ingredient: Scallops
  • Amount Per Serving

  • Serving Size

    1/4 of recipe

  • Sodium

    530 mg

  • Sugars

    4 g

  • Protein

    18 g

  • Calories

    230

  • Total Fat

    6 g

  • Dietary Fibre

    3 g

Hokkaido Scallops with Corn, Chorizo and Chimichurri

2 plated pink dishes with scallops and veggies

PC Black Label Hokkaido Scallops

  • Amount Per Serving

  • Serving Size

    1/4 of recipe

  • Sodium

    530 mg

  • Sugars

    4 g

  • Protein

    18 g

  • Calories

    230

  • Total Fat

    6 g

  • Dietary Fibre

    3 g

How to make

Ingredients

  • Chimichurri
  • 1small shallot, roughly chopped
  • 3cloves garlic
  • 1 ½ cups (375 mL)stemmed and firmly packed parsley leaves
  • 1 cup (250 mL)roughly chopped and packed cilantro leaves and tender stems
  • 3/4 cup (175 mL)extra virgin olive oil
  • 1/4 cup (60 mL)red wine vinegar
  • 3/4 tsp (3 mL)salt
  • Corn and Scallops
  • 2/3 cup (167 mL)finely diced PC® Hot Spanish-Style Chorizo
  • 2 tsp (10 mL)vegetable oil
  • 3 cups (750 mL)fresh or thawed, frozen corn kernels
  • 1 pkg (255g)cherry tomatoes, quartered
  • 1/2 tsp (2 mL)salt
  • black pepper, to taste
  • 1 pkg (300g)PC® Black Label Hokkaido Scallops , thawed

How to make

  • Step 1Chimichurri: Combine shallots, garlic, parsley, and cilantro in small food processor and pulse until finely chopped (or finely chop by hand). Transfer the mixture to medi-um bowl and stir in olive oil, red wine vinegar and salt. Set aside until ready to serve.
  • Step 2Heat 2 tsp of oil in large nonstick skillet over medium heat. Add chorizo and cook until crispy and fat is rendered, 4 to 5 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate.
  • Step 3Return skillet to heat with reserved chorizo oil. Add corn and sauté until cooked through, 3 to 4 minutes. Remove from heat and gently stir in tomatoes and chorizo.
  • Step 4Dry thawed scallops gently using paper towel. Lightly season with salt and pepper. Heat butter or oil in skillet over MEDIUM-HIGH heat until oil is shimmering. Arrange scallops in skillet, spacing at least 1-inch (2.5 cm) apart. Sear scallops until golden crust forms, 2 minutes; flip, and cook until firm and opaque, 30 seconds to 1 minute more.
  • Step 5Divide corn mixture and scallops between 4 plates. Spoon 2 tbsp (30 mL) of chimichurri over each dish, adding more if desired. Alternatively, arrange corn mixture and scallops on one large platter for sharing.
  • Try this: Serve extra chimichurri in a bowl alongside scallops, and if you find yourself with leftovers, add it to your next barbecue spread for drizzling on grilled steak, chicken, seafood and vegetables.

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