Crispy Poached Egg With Chorizo Jam And Raw Scallops Recipe

Cooking Directions

• STEP 1.To make the chorizo jam, cook chorizo in a pan until crispy. Remove from pan and set aside.
• STEP 2.In the same pan, saut茅 onions and garlic until soft. Add tomatoes, sugar, and vinegar. Cook until thickened.
• STEP 3.Add the cooked chorizo back to the pan and stir to combine. Remove from heat and let cool.
• STEP 4.To poach the eggs, bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide into the water. Cook for 3-4 minutes until the whites are set but the yolks are still runny.
• STEP 5.Remove the poached eggs from the water and place on a paper towel to drain excess water.
• STEP 6.To serve, spread a spoonful of chorizo jam on a plate. Place a poached egg on top and garnish with raw scallops. Serve immediately.

Cooking Tips

• Make sure to use fresh scallops for the best flavor and texture.
• Be careful when poaching the eggs to avoid breaking the yolks.
• You can make the chorizo jam ahead of time and store it in the refrigerator for up to a week.

Storage and Serving

• This dish is best served immediately after assembling.
• Leftover chorizo jam can be stored in an airtight container in the refrigerator for up to a week.
• Raw scallops should be consumed on the same day they are purchased for optimal freshness.