Seafood pan roast with chorizo

Time 25 minutes
Yields Serves 4
Seafood pan roast with chorizo
(Anne Cusack / Los Angeles Times)

Heat a large skillet over medium heat. Add the chorizo and cook quickly until it starts to turn crisp, a minute or two. Remove with a slotted spoon and drain on a paper towel. Add the butter to the fat remaining in the pan, then add the shallots and saute until very tender, about 3 minutes.


Add the scallops and shrimp and cook, stirring constantly, until the scallops start to turn translucent. Add the oysters and cook quickly, then add the crab and swirl until heated through. Using a slotted spoon, transfer to a warm serving bowl. Add the chorizo and toss to mix.


Raise the heat to medium-high and add the vermouth. Cook, stirring occasionally, until the sauce is emulsified. Add lemon to taste, then season with pepper to taste and salt if needed. Spoon over the seafood and serve.

Spanish chorizo is a firm, cured chorizo that varies from the Mexican version; it can be found at Surfas in Culver City, Spain Restaurant in L.A., La Espanola in Harbor City and Whole Foods. You can purchase freshly shucked oysters in their liquor at Whole Foods, Bristol Farms, Santa Monica Seafood and Fish King. Alternatively, you can shuck the oysters yourself: Hold the oyster firmly in one towel-wrapped hand. With your other hand, wedge the tip of an oyster knife into the hinge of the oyster and twist the knife to pop the hinge and loosen the shell. Push the knife into the shell and twist to separate, careful not to spill the liquor while opening.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.