Pan-Seared Scallops and Chorizo
Chorizo comes in many varieties. Spanish varieties are more like a firm, cured sausage while the Mexican varieties are soft with a texture more like that of breakfast sausage. Both varieties will work in this dish.
INGREDIENTS | SERVES 4 AS AN APPETIZER OR 2 AS A MEAL
6 ounces chorizo sausage
1 pound scallops, cut in half if large
Juice from 1 lemon
Fresh ground pepper to taste
¼ cup chopped fresh parsley
If using a firm sausage in casing, slice into ¼" rounds.
Place a skillet over medium heat. Once heated, add the chorizo. If cooking rounds of sausage, cook 3 minutes or until lightly crispy on each side. If using loose sausage, spread the sausage evenly over the bottom of the skillet and cook 5–7 minutes or until the sausage is cooked through. Break up the sausage into bite-sized chunks.
Remove the chorizo and place in a bowl. Drain off all but 1 tablespoon of oil from the skillet. Add the scallops to the skillet and cook for 1 minute on each side.
Return the chorizo to the skillet and pour the lemon juice and sprinkle with ground pepper while stirring to coat.
Remove the chorizo and scallops to plates and sprinkle fresh parsley on top.
