Scallops With Chorizo, Arugula, and Dill

Staff Writer
Chorizo and scallops team up in this easy, flavorful dish
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.

Deliver 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


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.