Reasons to love scallops: they’re elegant, cooked in minutes and melt in your mouth. Check out this recipe seared with chorizo.
Scallops, man. They’re just the best. (Eating a lot of them recently has rendered me inarticulate — that’s how good they are.) Seared scallops take virtually no time to make, and once you know a few basics, they’re pretty hard to screw up. And yet they seem so special. I don’t know how they do it.
This 10-minute pan-seared scallops recipe makes a good thing even better with the addition of a little bit of Spanish chorizo. The flavor and texture contrasts with the seared scallops are just perfect. And I recommend serving it all over a bed of basmati rice pilaf, another best-in-class version of a simple, killer recipe. 
I don’t care how they do it.
Check out the video!
You’ll find all of this information in the recipe below, but I just want to add a quick note to say that success with scallops is at least 70% achieved at the store.
How to Buy Scallops
Buy a pound of the freshest scallops you can find. Like all fresh seafood, they should smell good and briny like the sea.
Buy sea scallops, not bay scallops. (Bay scallops are much smaller and typically used in different types of dishes.)
Perhaps most importantly, buy “DRY“ scallops, meaning they haven’t been injected with a chemical solution to plump them up. Dry scallops both taste way better and sear way better.
And finally, buy “10-20” scallops which means there are 10 to 20 of them in a pound.
Seared Chorizo and Scallops
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Sweet scallops meet spicy chorizo in this quick high-heat pan sear. A perfect weeknight dinner served with steamed rice.
Ingredients
- 1 lb (454 g) dry sea scallops
- Fine sea salt and freshly ground black pepper
- 2 oz (57 g) Spanish-style chorizo, diced into 1/4-inch cubes
- 1 tbsp (15 ml) safflower oil or other high-heat vegetable oil
- 1 tbsp (14 g) butter
- 1 tbsp (3 g) chopped fresh chives, for garnish
- 1 cup (200 g) long-grain white rice
- 1 1/2 cups (360 ml) water
- 1 tsp (5 g) salt
Instructions
- Rinse the rice under cold water until the water runs clear. Combine the rice, 1½ cups water, and 1 tsp salt in a small saucepan.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
- While the rice cooks, remove the small side muscle from each scallop if still attached. Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat a large nonstick or stainless-steel pan over high heat. Add the diced chorizo and cook for 2–3 minutes, stirring occasionally, until browned and some of the fat has rendered.
- Remove the chorizo with a slotted spoon and set aside. Wipe out excess oil if the pan is overly greasy, leaving about 1 tablespoon of rendered fat.
- Add the safflower oil to the pan and heat until shimmering. Carefully add the scallops without overcrowding. Sear for 1 minute without moving them.
- Add the butter to the pan and cook for another 30 seconds, spooning the melted butter over the scallops.
- Flip each scallop and cook for another 1–2 minutes, depending on thickness, until golden brown on both sides and opaque in the center.
- To serve, spoon the steamed rice onto plates, arrange the scallops and chorizo on top, and drizzle lightly with any pan juices.
- Garnish with chopped chives and serve immediately.
Notes
- For optimal searing, ensure your pan is screaming hot before adding the scallops; this creates a beautiful crust.
- Substitute another firm, white fish like cod or mahi-mahi for the scallops if needed, adjusting cooking time accordingly.
- Store leftover chorizo separately from the scallops to maintain freshness; scallops are best enjoyed immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What type of scallops should I buy for this recipe?
You should buy sea scallops, specifically ‘dry’ scallops that haven’t been injected with a chemical solution, to ensure the best flavor and searing quality.
How should I prepare the chorizo for this dish?
Slice the Spanish chorizo into thin rounds before searing it in the pan to enhance its flavor and allow it to crisp up alongside the scallops.
What kind of rice should I serve with the scallops and chorizo?
Serving the dish over a bed of basmati rice pilaf complements the flavors well and adds a nice texture to the meal.
