Appetizers & Snacks/

Seared Scallops with Chorizo, Potatoes and Green Onions

Callos de Hacha con chorizo, papas y cebollitas
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 6to 8 as a soft taco filling or tapa


  • 1pound (about 4 medium) red skin boiling potatoes, cut into ½-inch pieces
  • 1pound scallops
  • 1 or 2 tablespoons vegetable or olive oil
  • Salt
  • Freshly ground black pepper
  • 12ounces (about 1 1/2 cups)fresh Mexican chorizo sausage, casings removed
  • 4 large green onions, roots and withered outer leaves trimmed off, cut into 1/2-inch pieces
  • Warm corn or flour tortillas, for serving (optional)


Half-fill a large (4-quart) saucepan with water, add 1 tablespoon salt and bring to a boil. Add the potatoes and simmer over medium heat until tender, about 12 minutes. Drain.

Pat the scallops dry with paper towels. Heat a very large (12-inch) skillet or griddle over medium-high (for best results, choose a skillet or griddle that’s heavy and non-stick or well-seasoned cast iron). Add the oil, and, when quite hot, add the scallops in an uncrowded layer. Sprinkle with salt and pepper. Sear, turning occasionally, until golden, only about 2 minutes total. (With high heat, you will be able to sear the scallops without overcooking them.) Scoop onto a wide plate.

Add the chorizo and green onions. Cook over medium heat, breaking up any clumps of chorizo, just until the sausage has rendered its fat, 6 or 7 minutes. Add the drained potatoes and continue cooking, occasionally scraping up any sticky bits, until the potatoes begin to look crusty-brown, about 15 minutes. Meanwhile cut the scallops into pieces that resemble the diced potatoes. When the potatoes are browned, add the scallops. Mix everything together as the scallops heat for a minute or so, then scoop the mixture into a serving bowl and set before your guests.



  1. Just saw the episode with these and immediately went to Whole Foods armed with the ingedients list. Everything turned out delicious and only took about 20 minutes. Thanks for the recipe and more importantly, the inspiration to try new food.

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