Serious Eats: Recipes
Dinner for Two: Crispy Broiled Scallops and Chorizo
This is one of my all time favorite dishes, because it so easy, but so impressive. And so elegant, you can have people over during the week without worrying.
I choose the less expensive, quicker cooking, sweet bay scallops, and toss them with meaty Spanish chorizo, full of smoked paprika and garlic. As the two broil together, the chorizo collapses into its own juices, and the scallops bathe in them, becoming burnished red as the flavors transfer from the sausage to the scallops. The toasted breadcrumbs and fresh greens on top add a welcome mild counterpoint. So good!
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.