Seared Scallops & Shrimp Recipe
Chorizo succotash • curried almonds • taro chips • smoked parsnip purée
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Chorizo Succotash
Curried Almonds
Taro Chips
Smoked Parsnip Purée
Method
Preparation
- 1
Prepare the Taro Chips
Peel and slice taro root into thin rounds. Heat vegetable oil in a deep pan and fry the taro slices until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
- 2
Make the Smoked Parsnip Purée
Boil parsnips until tender, then drain and blend with smoked paprika, heavy cream, butter, and salt until smooth. Keep warm.
- 3
Prepare the Chorizo Succotash
In a skillet, heat olive oil and add diced chorizo. Cook until browned, then add corn, diced red bell pepper, and zucchini. Sauté until vegetables are tender. Season with salt, black pepper, and fresh cilantro.
- 4
Make Curried Almonds
In a bowl, mix almonds with olive oil, curry powder, and salt. Spread on a baking sheet and roast at 350°F (175°C) for about 10 minutes or until toasted.
Cooking
- 5
Assembly
- 6
Plate the Dish
On a plate, spread a layer of smoked parsnip purée, top with chorizo succotash, and place seared scallops and shrimp on top. Garnish with curried almonds and serve with taro chips on the side.
