Comments on: Baked Scallops & Chorizo

By: tootsie

tootsie — Thu, 15 Aug 2013 03:58:31 +0000

Thank you MM! Noted. now where to buy me some nice juicy scallops :)

By: Marketman

Marketman — Thu, 15 Aug 2013 03:05:58 +0000

StefanB, I used Filipino style chorizo, but using Spanish chorizo would be quite authentic. Just make sure you slice it thinly or mince it so it doesn’t overwhelm the scallop. I am not too familiar with Filipino restaurants in Germany, but perhaps finding a Filipino friend with cooking skills is your best bet!

By: Marketman

Marketman — Thu, 15 Aug 2013 02:52:56 +0000

netoy, we make our own chorizo for the restaurants. It’s just good pork, ground coarsely and flavored with garlic, vinegar, salt, spices, etc. No MSG. I think I have recipes in the archives to make it at home…

By: ami

ami — Thu, 15 Aug 2013 01:45:21 +0000

Scallops and chorizo, a match made in heaven!

By: ling

ling — Thu, 15 Aug 2013 00:30:25 +0000

yummy! … i saw an episode on masterchef australia cooking shellfish and chorizo, though they used a chinese chorizo.

By: StefanB

StefanB — Wed, 14 Aug 2013 22:58:30 +0000

Greetings from Germany!

I am German, but I am fascinated with your website. I am dying to try Philippino food, which seems to be non-existent here.
One question – what kind of chorizo did you use? It isn’t Spanish, right?

Stefan

By: netoy

netoy — Wed, 14 Aug 2013 21:46:14 +0000

MM – what kind/brand of chorizo do you use? Thanks.

By: dianne

dianne — Wed, 14 Aug 2013 21:44:23 +0000

i never did like chorizo (even the smell puts me off!) but i looove bacon. maybe it’s just that i have never tasted good quality chorizo yet… any suggestions which one i should try? :)

By: j.

j. — Wed, 14 Aug 2013 14:00:21 +0000

Here’s how to shuck a scallop:
1 place in hand or on cutting surface flat side of the shell up, curved side on your palm.
2 insert butter knife into hinge side… easier if butter knife…
3 Pry shell upward away from fingers

We went diving for scallops near So Cal and found a boat load of scallops, this was during the scallop season. You could learn the hard way like I did or just youtube the darned thing like the rest of my friends did…

By: Marketman

Marketman — Wed, 14 Aug 2013 08:05:12 +0000

tootsie, Rustan’s sometimes has pepper jelly. I think I brought in the chili jam from a trip abroad. Or you can use local pickled chilies and add just enough sugar to add the sweetness factor. Ed B., wait till you see the next post… :)