Scallops and Chorizo in Tomato Sauce
Ingredients
The seafood
-
12
large
dry sea scallops
The sauce
-
6
oz
smoked Spanish chorizo
-
1½
lb
Sun Gold and/or cherry tomatoes
-
2
Tbsp
sherry vinegar or red wine vinegar
-
1
each
shallot, finely chopped
-
6
cloves
garlic, thinly sliced
-
2
Tbsp
unsalted butter
-
Chopped
for serving
parsley
-
1
baguette
sliced, toasted
The seasoning
-
½
tsp
smoked paprika
-
to taste
Kosher salt
-
to taste
freshly ground pepper
The oil
-
2
Tbsp
extra-virgin olive oil
Instructions
- Season the scallops with salt, pepper, and smoked paprika, then sear in olive oil until golden brown.
- Cook the chorizo in the same pan until slightly crisped, then remove.
- Add tomatoes to the pan and cook until blistered, then add vinegar and cook until they burst.
- Stir in shallot and garlic, season, and cook until slightly thickened.
- Add water and cook until saucy, then return chorizo and butter to the pan, followed by the scallops.
- Serve the scallops and sauce in bowls, topped with parsley and paprika, alongside toasted baguette.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
You might also like