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!
- 14 ounces bay scallops
- 2 ounces Spanish chorizo, diced to the same size as the scallops
- 2 teaspoons, plus 1 teaspoon olive oil, plus extra for drizzling
- 3 tablespoons panko-style bread crumbs
- 1 tablespoon chopped flat leaf parsley (optional)
- A handful of microgreens, baby arugula, or cress
- Kosher salt
Preheat the broiler to high and adjust rack to 6-inches from element. Pat the scallops dry with a paper towel. Toss scallops and chorizo with 2 teaspoons olive oil in a medium bowl and season lightly with salt. Divide mixture evenly between two broiler-safe gratin dishes or one broiler-safe 8- by 8-inch square baking dish. Toss the remaining teaspoon of olive oil with the panko and parsley (if using) in a separate bowl, then top scallop mixture with crumbs. Cover each gratin dish tightly with foil. Place the dishes on a baking sheet and broil for 10 minutes. Remove foil, and broil an addition 3 to 4 minutes until the chorizo has blistered and the crumbs are lightly toasted. Top each dish with a handful of greens lightly tossed with olive oil and salt. Serve immediately.