Mexican Scallops with Chorizo and Beer
Mexican chorizo and ground cumin seasoned corn, squash, and tomatoes de-glazed with beer and topped with perfectly seared scallops... A quick, healthy, and gluten free scallop recipe with a distinct Mexican vibe!
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Ingredients
- 2 ounces lean chorizo
- 1 cup tiny tomatoes
- ½ cup onion - chopped
- 1 cup corn - (about 2 ears)
- 1 summer squash - zucchini, Mexican grey, crookneck, yellow, cubed
- 1 teaspoon ground cumin
- 1 cup beer - see Tips or broth/stock
- sea salt and fresh ground pepper
- chopped cilantro for garnish
- 8 large sea scallops - about 12 ounces
Instructions
- Over medium-high heat, sauté the chorizo. Add tomatoes. Sauté until they begin to burst. Add chopped onion. Sauté until onion begins to look transparent and mixture is fragrant. Add ground cumin. Give it all a good stir. Add squash. Stir to combine. Add corn. Stir to combine.
- Add beer. Cover and simmer until vegetables are tender (not mushy!) - about 5 minutes. Season with salt and pepper!
- Prepare the scallops. Add a drizzle of oil to the pan over fairly high heat. Do NOT crowd the pan! Turn when well-caramelized and cook the other side. Set aside.
- Divide the vegetable and beer mixture between 2 shallow bowls. Top with half the seared scallops. Garnish with fresh chopped cilantro. Enjoy!
Nutrition
Calories: 382kcal | Carbohydrates: 41g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 50mg | Sodium: 1170mg | Fiber: 6g | Sugar: 15g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com