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Scallops and Chorizo in Tomato Sauce
Need proof that salty cured pork and delicate shellfish are a match made in heaven? This vibrant and cozy 20-minute, one-skillet weeknight dinner.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Season 12 large dry sea scallops, side muscles removed, patted dry, with kosher salt and freshly ground pepper and sprinkle with ½ tsp. smoked paprika. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over high. Cook scallops until golden brown underneath, about ⏱️ 2 minutes (no need to brown on the other side). Transfer to a plate and arrange, browned side up.
large dry sea scallops, side muscles removed, patted dry12Kosher salt, freshly ground pepper. extra-virgin olive oil2 Tbsp
2
Reduce heat to medium-high and cook 6 oz. smoked Spanish chorizo, cut into small pieces, in pan, stirring occasionally, until slightly crisped, about ⏱️ 2 minutes. Using a slotted spoon, transfer chorizo to a bowl.
. smoked Spanish chorizo, cut into small pieces6 oz
3
Cook 1½ lb. Sun Gold and/or cherry tomatoes in same pan, undisturbed, until lightly blistered underneath, about ⏱️ 1 minute. Add 2 Tbsp. sherry vinegar or red wine vinegar and cook, stirring often, until tomatoes have burst and are falling apart, 2–⏱️ 3 minutes. Add 1 shallot, finely chopped, and 6 garlic cloves, thinly sliced, and season with salt and pepper; cook, stirring often, until slightly thickened and garlic has started to soften, about ⏱️ 5 minutes.
½ lb. Sun Gold and/or cherry tomatoes1. sherry vinegar or red wine vinegar2 Tbsp
4
Add ½ cup water and cook, stirring occasionally, until saucy, about ⏱️ 2 minutes. Reduce heat to medium; add chorizo and 2 Tbsp. unsalted butter and stir to melt butter. Add scallops, nestling into sauce browned side up, and cook until scallops are just cooked through, about ⏱️ 3 minutes.
. unsalted butter2 Tbsp
5
Divide scallops and sauce among shallow bowls; top each with chopped parsley and a pinch of paprika. Serve with 1 baguette, sliced, toasted.
Chopped parsley (for serving)
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