Name: Seared Chorizo And Scallops Recipe
Yield: 4
Cuisine: Spanish

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How to make Seared Chorizo And Scallops Recipe

Carolyn Cope

Crawler

Spanish

Dry sea scallops 10-20

Fine sea salt and freshly ground black pepper

Spanish-style chorizo

Safflower oil or other high-heat vegetable oil

Butter

If your scallops still have the little piece of muscle attached to the side, remove and discard it. (see video for technique.) pat scallops dry with paper towels and sprinkle with salt and pepper. 

step 1

Dice the chorizo into small cubes (about 1/4-inch). Heat a 12-inch nonstick pan over high heat. Add chorizo and cook, stirring occasionally, until browned on several sides  just a few minutes. Remove chorizo to a bowl. 

step 2

Add oil to pan and keep over high heat. When very hot, add scallops without crowding. Cook 60 seconds without moving, then add butter and cook 30 seconds more. Use tongs to flip each scallop and cook just until done to your liking. I like to pull them off the heat before they're opaque in the center, which, depending on size, may mean just 30 seconds or so on the second side. 

step 3

To serve, place a few scallops and some of the chorizo on each plate and sprinkle with chives, if using. These are great over basmati rice pilaf. 

step 4

Honest Cooking