Scallops, Black Tiger Shrimp With Chorizo Chili

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 2
YIELD: 2 plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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