Quality Ingredients and Timeless Techniques. Taste the Difference with Chila's Artisanal Mexican Food!
Savor the sublime fusion of Chila's artisanal chorizo with the elegance of sea scallops
This dish brings together the delicate sweetness of seared scallops with the bold, smoky spice of Chila’s Artisanal Mexican Beef Chorizo, finished with a silky, citrus-infused butter sauce. Perfect as an elegant appetizer or a stunning entrée.
Sautéed Sea Scallops with Chorizo Lime Butter
This dish marries the sweetness of seared scallops with the bold, smoky spice of Chila’s Artisanal Mexican Beef Chorizo and then rounds it all out with a silky, citric butter sauce. As a proud Mexican chef who grew up in California, I love to combine the fresh, oceanic flavors of the Pacific sea with the rich, time-honored flavors of Mexico. This dish is a colorful celebration of culinary fusion — the Innovation of California fused with traditional Mexican flavor.
Ingredients (Serves 4)
12 large sea scallops (patted dry)
4 tbsp unsalted butter, divided
2 tbsp olive oil
120g (4 oz) Chila’s Artisanal Mexican Beef Chorizo, finely crumbled
2 cloves garlic, minced
1 small shallot, finely chopped
1 tsp smoked paprika
Zest and juice of 1 lime
2 tbsp fresh cilantro, finely chopped
Salt and freshly ground black pepper, to taste
Instructions
Prepare the Chorizo Lime Butter:
In a small pan over medium heat, cook the chorizo until crispy, about 4 minutes.
Add 2 tbsp butter, garlic, and shallots, sautéing for another 2 minutes until fragrant.
Stir in lime zest, juice, and smoked paprika, then reduce heat to low.
Whisk in the remaining 2 tbsp butter, letting it melt slowly for a richer, silkier sauce. Remove from heat and keep warm.
Sear the Scallops:
Heat olive oil in a large skillet over medium-high heat.
Season the scallops lightly with salt and pepper.
Sear for 1.5-2 minutes per side until golden brown with a crisp crust. Do not overcook.
Plate and Serve:
Arrange scallops on a serving plate, generously spoon the chorizo lime butter over the top.
Garnish with fresh cilantro and serve immediately.
Serving Suggestion:
Serve with warm heirloom corn tortillas or a light citrus salad for a well-balanced meal. Pair with a crisp, citrus-forward Mexican white wine such as Sauvignon Blanc from Baja California.
¡Buen provecho!
