Scallops with Sweetcorn Mash, Smoked Bacon and Chorizo

Scallops on sale in the local fishmonger. Excellent! All I have to do is to go through my big collection of cookery books and find a recipe that makes me want to eat it as soon as I see it. The winner is this mouthwatering recipe by Richard Corrigan . I have followed the recipe as closely as possible, however he chip-smoked his scallops. Since there is nothing fancy like that in my place, I have added smoked chorizo to intensify flavour and aroma.

The creamy sweetcorn mash binds very well with sweet scallops. The beautiful harmony of flavours and textures are pleasantly disrupted with crunchy bacon strips and salty and smokey chunks of chorizo. The greens provide the necessary freshness.

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The main ingredients

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oiyoufood.comFor INGREDIENTS and METHOD please click here. Enjoy!

Thanks for looking and come back soon!

Nargess

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This entry was published on May 31, 2013 at 6:23 pm. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

18 thoughts on “Scallops with Sweetcorn Mash, Smoked Bacon and Chorizo

  1. Very nice and I love the chorizo to give that smoky flavor. Looks delicious!

  2. This looks so delicious!

  3. Very elegant dish indeed.

  4. Oh, the scallops! Yum!

  5. Love your flavour combo, can only imagine how good this tasted

  6. Scallops and chorizo together! Delicious combination. And I like anything with corn too!

  7. Very nice combination of flavors! Sweet corn mash really spikes my interest!

  8. Sweet corn mash sounds wonderful! Scallops are one of my favourite seafoods but they are expensive. A dollar a piece! Well done on your choice of recipe and execution. Richard Corrigan would be proud!

  9. yum yum YUM! Lucky you who ate this

  10. Hi Nargess jan, I’m back from my trip/break and catching up. You are so talented… It is beautifully delicious post.

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