Scallops with Chorizo, Arugula, and Dill Recipe

Scallops with Chorizo, Arugula, and Dill Recipe
Staff Writer
Scallops and Chorizo
Anders Sconnemann

Scallops and Chorizo

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.

Ingredients

  • 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

Directions

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.

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.