⚠️ Our Portuguese Recipes group on Facebook, was hacked on Wednesday (July 12th) in the morning.

I’m Ed Costa, the original admin of the recipes group there, and I had been sharing recipes there daily since 2017. Unfortunately, I was removed and banned by the hacker, who is using a fake name — Mark Price — and is the one currently posting in the group.

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I’ve reported this issue to Facebook several times, but so far, they haven’t responded or taken any action.

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God bless,
Ed

Posted on in Seafood Recipes

Flavorful Scallops with Chouriço Recipe

5 of 5 / with 3 ratings
Views: 28298
How to make this amazing and flavorful scallops with chouriço.

Flavorful Scallops with Chouriço Recipe
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Preparation time 10 min
Cooking Time 20 min
Ready In 30 min
Level of DifficultyEasy
Servings2

Ingredients

3 tbsp finely chopped chouriço (remove skin if it comes off easily)1 cup of finely chopped tomatoes1 tbsp finely chopped lemon thyme (can be replaced by parsley)1 tbsp olive oil½ lemon juiced1 Courgette1 tbsp Grapeseed oilSea Salt4 scallops (shelled and cleaned)1 tbsp butterSalt
3 tbsp finely chopped chouriço (remove skin if it comes off easily)1 cup of finely chopped tomatoes1 tbsp finely chopped lemon thyme (can be replaced by parsley)1 tbsp olive oil½ lemon juiced1 Courgette1 tbsp Grapeseed oilSea Salt4 scallops (shelled and cleaned)1 tbsp butterSalt
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Preparation

  1. Thinly slice the courgette lengthways, lightly salt and place on a tray or pan with hot rapeseed oil. Cook until lightly brown on both sides (this can be done on the stove or in a hot oven). In the meantime make the sauce (2).
  2. In a small frying pan fry the chouriço in hot olive oil for about 2 minutes, stirring regularly. Add the chopped tomatoes and take off the heat. Keep warm and add lemon thyme or parsley and a squeeze of lemon juice before serving.
  3. Heat up a large skillet then add the grapeseed oil. When the oil is hot, place the scallops. Cook until brown then turn. Depending on how thick your scallops are each side can take between 1 to 3 minutes, though scallops are better undercooked than overcooked. Add a knob of butter and salt if necessary.
  4. Plate by placing a slice of courgette topped with the scallops. Spoon the chouriço and tomato sauce on the side and garnish with freshly chopped lemon thyme or parsley.

Recipe & Photo Credit: pasto.wordpress.com


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