Food
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Chorizo and Scallops in a White Port Reduction

Chorizo and Scallops
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This is an easy one pan recipe that can be made at home or while camping.  This recipe is something that I regularly have while I am on camping trips, easy to prep, easy to cook and especially easy to eat!

Ingredients:

2 tablespoons olive oil, extra virgin or cold pressed

2-3 dry shallots

1 package of mushrooms

1 tablespoon Garlic flowers ( or garlic)

3/4 cup white port

3-4 chorizo sausages -not the dry hard kind, regular BBQ type sausages

15-20 scallops

Technique:

Slice the chorizo sausage into 1/2 inch thick slices.  In a deep frying pan heat the olive oil. Once heated add the sliced chorizo sausage and flip the slices every few minutes.  Peel and thinly slice the dry shallots and add them to the pan after 3 – 4 minutes. Cut the mushrooms into quarters and add them to the pan.  Continue cooking until he mushrooms begin to soften. Add the garlic flowers  to the pan and stir thoroughly.   Add the white port and let simmer until the liquid has been reduced to a thick sauce. At this point add the scallops and cook until they are done – about 5 minutes.  Serve and enjoy!

 

Chorizo and Scallops Cooking

Chorizo and Onions Cooking

 

Chorizo and Scallops - Mushrooms added.

Chorizo and Scallops: Mushrooms added.

Chorizo and Scallops: Scallops added in.

Chorizo and Scallops: Scallops added in.

Chorizo and Scallops: White Port added.

Chorizo and Scallops: White Port added.

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6 Comments

  1. Kelly says

    Wow that is a pretty easy recipe! I love simple, one pan cooking!! Easy cleanup. I’m going to try this one, but I’m sure my pictures won’t look as good as yours! 🙂

  2. Sharon says

    Looks so so good! Did you bring the food from home or buy it fresh somewhere there? We’re going to try the same trip as you 🙂

    • There are a few places to get food there. I purchased all my seafood at a fish store near the camp ground.

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