Scallops With Chorizo, Arugula, and Dill
Scallops and chorizo are the biggest-selling appetizer we’ve ever had at our brasserie. I even had complaints from customers when I took the dish off the menu! Try if you can to buy diver scallops that are as fresh as possible.
- 3 ½ ounces chorizo sausage
- 12 diver scallops
- Crushed sea salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 teaspoons balsamic glaze (store bought)
- Handful of arugula, washed
- 8 sprigs fresh dill
Preheat the broiler to high. Slice the chorizo into 12 slices, no more than ¼-inch thick. Broil for 3 minutes, turning once, until crisp. Remove from the heat, cover with foil, and set aside.
Season the scallops with crushed sea salt and freshly ground black pepper. Heat the oil in a wide, heavy-bottomed frying pan and cook the scallops over high heat for 40 seconds, turn, and cook for another 40 seconds. Remove from the heat.
Arrange the scallops and chorizo on 4 serving plates. Drizzle the balsamic glaze and spoon the warm juices from the grill over the top. Sprinkle with the arugula and garnish with dill.