Scallops, Black Tiger Shrimp With Chorizo Chili

"I saw an ad advertising dinner plates and it had the classic dish of diver scallops and shrimp. I was immediately inspired to use that classic combo and make it a "Surf N' Turf" dish by combining with with either beef, pork, or chicken and that's how this item was born. Let me know what you think!"
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Ready In:
2 plates




  • In a saute' pan cook chorizo until it begins to get firm.
  • Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
  • Add mango puree and asian chili paste.
  • In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
  • Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
  • Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
  • Press on scallops to check doneness. It should be slightly resistant.
  • Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
  • Top with micro mint greens.
  • Add 3 Scallops in a triangle pattern.
  • Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.

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  1. This is good stuff! I didn't try Chef Beorn's deconstructed version, but I used his ingredients and proportions to make a slow cooker-ful for a chili cook-off at work. For mine, I browned the veggies and chorizo then let their flavors blend in a slow cooker. I seared the shrimp and scallops (I used bay scallops since they are much less expensive and I didn't need the diver scallops for the deconstructed plating) until they were brown but not fully cooked. I took the seafood to work in a separate container and mixed them in just a few minutes before the judging so that they wouldn't be overcooked and rubbery. The chili received first place for most creative and first place for best taste! Excellent recipe! I can't wait to try the deconstructed version!
  2. My guy can't stop raving about this dish. It's fantastic! Who would have thought to mix these ingredients. Beorn, you rock!!


Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food. Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry. Pet Peeves: Restaurants who aren't passionate about food and good service. You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon! Contact me at or 909.236.COOK
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