Seared Chorizo and Scallops
Makes 2 Servings
Featured product3360112 Scallop, Sea, Dry, IQF U10, Chem-free, USA 2/5lb.
Ingredients
- 1 lb (454 g) dry sea scallops
- Fine sea salt and freshly ground black pepper
- 2 oz (57 g) Spanish-style chorizo, diced into 1/4-inch cubes
- 1 tbsp (15 ml) safflower oil or other high-heat vegetable oil
- 1 tbsp (14 g) butter
- 1 tbsp (3 g) chopped fresh chives, for garnish
- 1 cup (200 g) long-grain white rice
- 1 1/2 cups (360 ml) water
- 1 tsp (5 g) salt
Directions
- Rinse the rice under cold water until the water runs clear. Combine the rice, 1 1/2 cups water, and 1 tsp salt in a small saucepan.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- While the rice cooks, remove the small side muscle from each scallop if still attached. Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat a large nonstick or stainless-steel pan over high heat. Add the diced chorizo and cook for 2–3 minutes, stirring occasionally, until browned and some of the fat has rendered.
- Remove the chorizo with a slotted spoon and set aside. Wipe out excess oil if the pan is overly greasy, leaving about 1 tablespoon of rendered fat.
- Add the safflower oil to the pan and heat until shimmering. Carefully add the scallops without overcrowding. Sear for 1 minute without moving them.
- Add the butter to the pan and cook for another 30 seconds, spooning the melted butter over the scallops.
- Flip each scallop and cook for another 1–2 minutes, depending on thickness, until golden brown on both sides and opaque in the center.
- To serve, spoon the steamed rice onto plates, arrange the scallops and chorizo on top, and drizzle lightly with any pan juices.
- Garnish with chopped chives and serve immediately.