chorizo

Chorizo Lentil Soup {gf, df}

Soup doesn’t have to be boring and this Chorizo and Lentil Soup is proof in a bowl! Do yourself a favor, go to the butcher and buy a good chorizo. It’s worth it!

Happy Eating,
Monique

Chorizo Lentil Soup

1 tbls ghee
1 large shallot, diced
2 large celery stalks, diced
4 large fingerling potatoes, sliced
4 large garlic cloves, thinly sliced
1/2 tsp cumin seeds
1/2 tsp smoked hot paprika
1/2 lb raw Mexican chorizo
2 cups beef or chicken broth
~1-2 cups water
Toppings: avocado, cilantro, lime and/or Parmesan cheese

Melt ghee over medium heat. Add in the shallots and celery, saute for about 5 minutes to soften. Add the potatoes, garlic and cumin seeds, saute for another 2 minutes.

Make a hole in the middle of the pan, pushing all the veggies to the edge. Add in the chorizo and smoky paprika in the middle of the pan and brown. Deglaze with the broth. Add in 1 to 2 cups of water, depending on how thick or thin you want the final soup. Simmer for 15 minutes.

Scoop the soup into bowls. Top each bowl with avocado, cilantro and lime and/or Parmesan cheese.

Seared Scallops over Chorizo, Potato, Corn Succotash {GF, DF}

Chorizo is the new bacon. Actually, I said this about a decade ago but I feel like it still holds true.

Not to make it confusing, but there are different chorizos. Mexican chorizo is a raw pork sausage versus the cured, slice & eat-out-of-the-package, concentrated Spanish version of chorizo. Both are delicious, but each has different uses.

Mexican chorizo pairs well with seafood, hence today’s paring with seared scallops. The Chorizo Succotash is creamy and full of flavor while the scallops are delightful with a golden brown crust.

This serves 2 as a hearty dish, but you could serve 3 people if you added a big, crusty bread.
Happy eating!
Monique

Seared Scallops over Chorizo, Potato, Corn Succotash

6 large, wild-caught scallops
2+2 tbls ghee
1/2 lb chorizo (loose-Mexican)
3 large fingerling potatoes (I grabbed a variety of purple and red)
2 large garlic cloves
6 spring onions
1 cup corn (I used frozen)
Optional: 1/4 cup white wine
1 cup full-fat coconut milk
~1 tsp salt
small handful fresh cilantro
Toppings: microgreens, lime

Remove the scallops from the fridge and let sit at room temperature for 30 minutes.

In the meantime, thinly slice the garlic cloves and spring onions. Slice the fingerling potatoes (about 5 -6 slices per potato).

Heat a smallish skillet with a spoon of ghee. Add the chorizo, break up well and cook until done.

In a large skillet, heat 1 tbls ghee, add the potato slices, sprinkle well with salt and sear until golden brown on one side. Add the sliced garlic and scallions, toss well and simmer for about 2 minutes. Add in the corn and simmer to sear the corn, about 5 minutes.

Deglaze the pan with the wine (if using) or just the coconut milk. Add the chorizo, leaving any remaining oil in the pan, and keep warm.

In the chorizo pan, melt 1 tbls ghee into the leftover chorizo oil. Blot the scallops dry with a paper towel and sprinkle with salt. Place the scallops in the hot ghee, sear for 3 minutes on one side, flip and sear the second side. Tilt the pan, baste the scallops with the melted ghee in the pan. If there isn’t any ghee left, add another spoonful.

To serve: Spoon the Chorizo Succotash into bowls, top with 3 scallops, a pinch of micro greens and a lime wedge. Drizzle any remaining ghee from the pan over the top.