SCALLOPS IN CHORIZO
I think the best thing in recreating food memories of Christmas past—besides sharing them with you—is being able make the dish I initially wanted. Continuing with another highlight from my Christmas Eve tapas Feast of the Seven Fishes is my Scallops in Chorizo. That’s not a typo. I wanted Mexican chorizo for this recipe, but all there was available in 2012 was Spanish (and at a supermarket chain in a red state, mind you, so I should be grateful). It served its purpose, of course; I was making tapas after all. And it was delicious all the same. (I know…first world problems, right?)
In LA, however, the markets are rich with Mexican chorizo. The kind that dissolves into a thick paste when removed from its casing once it hits the pan; and all I had to do was move 3,000 miles to get my hands on this treasure to make this little bite as intended.
PREP/BAKE TIME: 20 Minutes
Makes 4 Servings
INGREDIENTS
1 Lb – 10/20 Fresh Sea Scallops, Rinse, Pat-Dried
½ Tsp – Coarse Black Pepper
1 Tsp – Goya® Adobo All-Purpose Seasoning
2 Tb – Extra Virgin Olive Oil
1 (9 Oz) Package – Cacique Pork Chorizo
1 Tb – Finely Grated Garlic
¼ Cup – Sherry Vinegar
1 Tb – Unsalted Butter
2 Tb – Chopped Fresh Cilantro
THE NITTY GRITTY
In a medium mixing bowl, combine scallops, pepper and adobo seasoning; set aside.
In a large skillet, or non-stick pan, heat oil at medium high. Add chorizo and stir before adding garlic; cook till aromatic and chorizo takes on a deep color. Add scallops and braise in chorizo spices; scallops will exude their own liquid—making almost gravy.
Garnish with chopped fresh cilantro, more olive oil and an additional crackling of black pepper. Toothpicks a must. Buen provecho!!
DECEMBER 10, 2019
