Crabmeat Crusted Diver Scallops With Chorizo Potato Salad

Instructions

1. 1

   Preheat the oven to 400°F (205°C). In a large sauté pan, heat the oil. Add the chorizo and brown for 2 to 3 minutes.

2. 2

   Add the onions and cook for 1 minute. Add the potatoes, season with salt and pepper, and sauté for 3 to 4 minutes.

3. 3

   Remove from heat and stir in the garlic and green onions. Keep warm.

4. 4

   Season the scallops with salt and pepper. Place all the scallops touching each other in a large oven-proof ramekin.

5. 5

   In a mixing bowl, crush the crackers. Stir in the melted butter and mix well. Season with salt and pepper. Stir in the parsley and crabmeat. Spread the crust evenly over the scallops.

6. 6

   Bake for 8 to 10 minutes, or until the crust is golden brown.

7. 7

   To serve, mound the potato salad in the center of four plates. Arrange three scallops around the salad. Garnish with fried parsley and serve.